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This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!
Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock.
Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce
Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.
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