Sauce that magically makes itself from the pasta water and tomatoes as the pasta cooks, all in one pan! The key is to measure your water carefully and use the right pan: a large shallow saute pan or casserole large enough to fit the pasta lying down. Even a large deep frying pan or wok could work.
Ingredients400g Spaghetti, or linguine
400g Cherry tomatoes
2 large Lemons, unwaxed, zested
100ml Olive oil
2 tsp Sea salt flakes, heaped
400g Kale leaves, or spinach
1 bowl Parmesan cheese, to serve (Anna uses a vegetarian one)
- Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Add the lemon zest, 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.
- 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 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 parmesan.
[c/o Eat Well]