I was introduced to this one-pot past idea by Sophie Hansen in her weekly newsletter 5 things to be cheerful about. The method of cooking this pasta dish is the point of difference here. The dried pasta along with the ingredients for the sauce are all placed in the pot, boiling water is added and the whole lot cooks together resulting in tender pasta lusciously coated in a delicious tomato sauce. And there is only one pot to wash up … yay!
Now this recipe can be scaled up or down depending on how many people you are feeding. Allow about 100g pasta per person for a satisfying meal. This recipe is inspired and based on one by Anna Jones whose most recent cookbook is The Modern Cook’s Year.
One-pot pasta with Tomato & Spinach
- 100 ml olive oil the oil brings the sauce together so don't skimp
- 2 cloves garlic
- 2 tbsp baby capers rinsed
- 2 tbsp olives
- 400 g fettuccine nests
- 400 g cherry tomatoes halved or quartered (depending on the size)
- 1 L boiling water
- 2 tsp salt be generous as this is seasoning the pasta water and the overall dish
- freshly ground pepper to taste
- 1 lemon zest or two if you prefer it lemony
- 100 g baby spinach
- basil leaves optional
- parmesan cheese
- Heat a wide shallow pan, approximately 30 cm in diameter, over medium heat. Add a tablespoon of the olive oil and when warm, add the garlic, capers and olives and sauté for a few minutes until the garlic is fragrant.
- Add the fettuccine, cherry tomatoes, boiling water, salt, pepper, lemon zest and remaining olive oil to the pan. Increase heat to high and bring to a boil. Reduce heat slightly and continue to simmer briskly for 8-10 minutes. Stir the contents of the pan every couple of minutes to move the pasta about so that it cooks evenly. Check if the pasta is al dente; if not, add a little more boiling water if necessary and continue cooking until the pasta is cooked.
- Once the pasta is cooked, add the spinach and basil leaves and cook for another minute or so to wilt the spinach and thicken the sauce. Taste and adjust seasoning.
- Divide pasta between 4 bowls and finely grate over some parmesan cheese.