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Martha’s One Pan Pasta | DonalSkehan.com, A brilliantly simple pasta dish inspired by American food writer and domestic goddess, Martha Stewart.
  • main-meals

Martha’s One Pan Pasta

October 19

This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!

 

  • serves Serves 2
  • time 15 mins

Method

  1. 1. 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.
  2. 2. 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.
  3. 3. 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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Ingredients

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

You'll Need

Large frying pan