- Serves 2
- 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
A brilliantly simple pasta dish inspired by American food writer Martha Stewart. The pasta and sauce are cooked in one pan resulting in perfectly al dente spaghetti wrapped in a silky tomato sauce. Add 100g of spinach for extra greenery.
Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the center 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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