This pasta cooks entirely in one pan and makes its own sauce, all in about 9 minutes. This one-pot pasta dish is lightened with the use of nonfat milk with or in place of whole milk or heavy cream. For the remake, I chose to use half nonfat milk and half heavy cream. The more cream you use, the richer your pasta dish will be. I also chose linguine instead of fettuccine, but really any long, skinny pasta could be used. You’ll just need to adjust the cooking time slightly.
As the garlic is just beginning to brown, you’ll add the rest of the ingredients, except the cheese and parsley. It will be getting all nice and bubbly at this point, so you’ll want to stir it up to coat the pasta and bring it to a boil over medium-high heat. Cook the pasta for about 10 minutes or until tender. Once the pasta is cooked through, stir in the Parmesan cheese and parsley.
- 200g spaghetti
- 200g cherry tomatoes, sliced in half
- 50g baby spinach leaves
- 1 small onion, finely sliced
- 3 cloves garlic, finely sliced
- 1 red chili, finely chopped
- A small handful of basil leaves, roughly chopped
- 2tbsp extra virgin olive oil
- 600ml vegetable stock or water
- 50g pecorino cheese, grated
- Sea salt and ground black pepper
- Arrange the tomatoes, spinach, onion, garlic, and chili across the base of a large frying pan.
- Nestle the spaghetti in the center of the pan and pour over the olive oil and water or veg stock.
- Place the pan over a medium high heat and bring the contents of the pan to the boil.
- Using tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce.
- Remove the pan from heat and stir through the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.