Martha's One Pan Pasta
Equipment
- Large frying pan
- Measuring jug
- Tongs
- Grater
Ingredients
- 200 g spaghetti
- 200 g cherry tomatoes sliced in half
- 100 g baby spinach
- 1 onion small
- 3 cloves garlic finely sliced
- 1 red chilli finely chopped
- 1 small handful fresh basil roughly chopped
- 2 tbsp extra virgin olive oil
- 50 g Parmesan cheese grated
- sea salt
- ground black pepper
Instructions
- 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.
Notes
This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!
Nutrition
Serving: 2gCalories: 280kcal
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