How to make... One Pan Pasta!
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| How to make... One Pan Pasta! |
Martha’s One Pan Pasta
A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart
This one pot wonder sees both pasta and sauce all cooked in the one
pan resulting in perfectly al dente spaghetti wrapped in a silky spinach
and tomato sauce.
Ingredients
200g spaghetti
200g cherry tomatoes, sliced in half
100g baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, finely sliced
1 red chilli, finely chopped
A small handful of basil leaves, roughly chopped
2 tbsp extra virgin olive oil
50g pecorino cheese, grated
Sea salt and ground black pepper
200g cherry tomatoes, sliced in half
100g baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, finely sliced
1 red chilli, finely chopped
A small handful of basil leaves, roughly chopped
2 tbsp extra virgin olive oil
50g pecorino cheese, grated
Sea salt and ground black pepper
- 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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