VIDEO : One Pan Pasta

So I have a pretty ultimate pasta recipe for you today and a video too, which you can find on the GQ website here.…

Is bloomin easy one-pan, (yes only ONE PAN..) fuss-free, super saucey spaghetti. The only work is slicing and arranging the veggies in the frying pan and the job is pretty much a goodun.

Its a great date night dish. Fast, impressive to make in front of your guest and delightfully tasty. It is also made from cupboard to tummy in under 15 minutes.

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For this recipe you an use either dried or fresh spaghetti (as I used in the video), the only difference is how much water you use. For fresh spaghetti you will need only 400ml. For dried spaghetti you will need to add a litre to the pan before cooking.

Ingredients

  • 350g dried spaghetti*
  • 350g cherry tomatoes, quartered
  • 4 tbs pitted olives
  • 4 anchovies
  • 1 tbs capers, chopped
  • 2 garlic cloves, sliced
  • 50-60g cavolo nero/chard/spring greens, chopped
  • 1/2 teaspoon chilli flakes
  • 2 sprigs fresh parsley, chopped leaves with extra leaves for garnish
  • 2-3 tablespoons extra virgin olive oil, plus more for drizzling
  • sea salt and freshly ground black pepper
  • 1 ltr water

*If, like me, you aren’t a fan of refined wheat pasta and are stuck for an alternative, try dried spelt or kamut. They both have great texture, are easy to digest and make for a very much more pleasing final dish then gf pasta, which is quite frankly better used for sticking up wallpaper, than eating.

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Method

Combine the pasta, tomatoes, capers, olives, garlic, chilli flakes, parsley, olive oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided frying pan. Bring the water to a boil over high heat.

Keep the pan at a steady boil over a medium heat, stirring and turning pasta frequently with tongs. Cook until the pasta is al dente and water has nearly evaporated, about 10 minutes. If need be add a dash more water at the end of the pan is too dry.

Season to taste with salt and pepper. Divide the mixture between 4 bowls, and garnish with a little chopped parsley and a drizzle of olive oil.

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