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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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Hello! I love this recipe - super quick and tasty. Just wanted to say though, when you change the amount of people it's to serve, the amount of water/stock given in the recipe instructions doesn't change accordingly like it does in the ingredients list. Maybe that's something to change. Thanks!
Love it. So quick and easy. Another favourite here
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