This is super quick to cook and called ” magic” spaghetti because you cook the pasta and sauce all together in a frying pan. The trick is to measure your water carefully and use a large shallow pan with a lid wide enough to fit the pasta lying down. You might need to add a bit more water as you go but start with the amount suggested and only add more if absolutely necessary.. It’s from ” A Modern Way to Cook” by Anna Jones.
- 400 g spaghetti or linguini
- 400 g cherry tomatoes
- zest of 2 large unwaxed lemons
- 100 ml olive oil
- 2 heaped tsps sea salt a bit less if using table salt
- 400 g Kale rough stems removed
- Parmesan cheese
- Fill and boil a kettle and get all your ingredients together. Put the pasta into the pan. Roughly chop the tomatoes in half and throw into the pan. Grate in the zest of both lemons and add the oil and salt plus 1 litre of boiling water.
- Cover 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.
- Roughly tear the kale leaves and add to the pasta after the 6 minutes. Cook for another 2 minutes. Once almost all the water has evaporated check that the pasta is al dente, then remove from the heat and divide between 4 bowls. Sprinkle on grated Parmesan cheese to serve, or let people add their own at the table.
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