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.
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.
- 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.
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.