Kale, Tomato and Lemon Magic One-Pot Spaghetti

Anna Jones

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.

Serves 4 Generously.

The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.

A large deep frying pan or wok would work well too.

There's more where this came from!

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Ingredients

400g (14 oz.) spaghetti or linguine
400g (heaping 2 1/2 cup) cherry tomatoes
the zest of 2 large unwaxed lemons
100ml (about 6 Tbsp) olive oil
2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
1 × 400g (14 oz.) bag of kale or spinach
Vegan Parmesan cheese (optional)

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.

Serves 4 Generously.

The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.

A large deep frying pan or wok would work well too.

Method

Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.

Put the pasta into the pan.

Quickly and roughly chop the tomatoes in half and throw them into the pan.

Grate in the zest of both lemons and add the oil and salt.

Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.