One Pot Spaghetti With Cherry Tomatoes And Kale Recipes
ONE-POT SPAGHETTI WITH FRESH TOMATO SAUCE
This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
- Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks-all in one pan. No fuss, one pan, and a killer bowl of pasta. Pasta and gluten sometimes get bad press. I think there is a time and place for a good bowl of pasta. Saying that, I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea, or buckwheat spaghetti-they are gluten-free, and all have incredible individual flavors and make a welcome change if pasta is a staple in your house. The key to this recipe is to measure your water carefully and to use the right pan: you need a large, shallow sauté pan or casserole large enough to fit the pasta lying down. A large, deep frying pan or wok would work well too.
Provided by Anna Jones
Categories Pasta One-Pot Meal Tomato Lemon Kale Quick & Easy Parmesan Dinner Vegetarian
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
- Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
- Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
- Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.
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