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.
Pasta and gluten sometimes get a bad press. I think there is a time and place for a good bowl of pasta, saying that, I opt for interesting pastas as often as I do the traditional kind.
Try corn, chickpea or buckwheat spaghetti – they are gluten-free, all have incredible individual favours and make a welcome change if pasta is a staple in your house.
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.
- 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.
- Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.
- Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
- Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls.
- If you like, top with a little vegan Parmesan.