pasta

One Pan Assassin’s Pasta

July 22

This quick, comforting pasta combines sweet cherry tomatoes, creamy mozzarella, and fresh spinach in a rich, buttery sauce. Finished with fragrant basil and a drizzle of extra-virgin olive oil, it’s an easy weeknight dinner that’s full of fresh Italian-inspired flavour.

Serves 2
15 minutes

Method

1. Pour a little oil alongside the butter into a sauté pan and place over a medium heat.
2. Add the onions and cook for a few minutes before stirring through the chilli flakes and tomato purée. Allow it to cook out for another 3–4 minutes to really caramelise the tomato purée.
3. Turn the heat down and add the garlic and red chilli to the pan, stirring through to allow everything to soften for about 5 minutes.
4. Now add the cherry tomatoes to the pan, and cook for a few minutes to allow the cherry tomatoes to begin to break down, then add the pasta and 2½ cups of boiling water.
5. Stir the pasta occasionally, to make sure it doesn’t stick to the pan, and allow it to soak up all the liquid- cooking until it is al dente and adding more hot water if you feel the pasta is getting a little dry.
6. Add the spinach to the pan and stir to wilt the spinach.
7. Serve the pasta in bowls, topped with the torn mozzarella, a few basil leaves, a good glug of extra virgin olive oil and some salt & pepper.

1 tablespoon olive oil
3½ tablespoons butter
1 small onion, thinly sliced
Pinch of red pepper flakes
1 tablespoon tomato paste
3 garlic cloves, thinly sliced
1 red chili, thinly sliced (or 1 fresh Fresno or red jalapeño)
7 oz cherry tomatoes, halved
7 oz Spaghetti
1/2oz baby spinach
1 ball fresh mozzarella, torn
Small handful fresh basil leaves, for serving
Extra-virgin olive oil, for serving
Sea salt and freshly ground black pepper

1 tbsp olive oil
50g butter
1 small onion, finely sliced
A pinch of chilli flakes
1 tbsp tomato purée
3 garlic cloves, finely sliced
1 red chilli, finely sliced
200g Cherry Vine Tomatoes, sliced in half
200g Spaghetti
100g baby spinach
1 ball of fresh Italian Mozzarella, torn
A small handful of basil leaves, to serve
Extra-virgin olive oil, to serve
Sea salt & freshly ground black pepper