This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!
Serves 2 
15 mins Rate this recipe
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8 oz spaghetti
1 cup cherry tomatoes, sliced in half
1/2 cup 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
1/2 cup pecorino cheese, grated
Sea salt and ground black pepper
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
Large frying pan
