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Martha’s One Pan Pasta

A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart.

15 2
Martha’s One Pan Pasta | DonalSkehan.com, A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart.

main-meals

Martha’s One Pan Pasta

A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart.

Friday, April 1, 2016

200g spaghetti

200g cherry tomatoes, sliced in half

100g baby spinach leaves

1 small onion, finely sliced

3 cloves garlic, finely sliced

1 red chilli, finely chopped

A small handful of basil leaves, roughly chopped

2 tbsp extra virgin olive oil

50g pecorino cheese, grated

Sea salt and ground black pepper

Large base frying pan

 

15 mins
Serves 2

This one pot wonder  sees both pasta and sauce all cooked in the one pan resulting in perfectly al dente spaghetti wrapped in a silky spinach and tomato sauce.

 

Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock.
Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a 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 though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.
15 mins
Serves 2

Ingredients

200g spaghetti

200g cherry tomatoes, sliced in half

100g baby spinach leaves

1 small onion, finely sliced

3 cloves garlic, finely sliced

1 red chilli, finely chopped

A small handful of basil leaves, roughly chopped

2 tbsp extra virgin olive oil

50g pecorino cheese, grated

Sea salt and ground black pepper

You'll Need

Large base frying pan

 

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  • Vance ‘Black’ Smith

    So glad I found this recipe. Ill be making this soon.

  • Elvin Lee

    Beside olive oil,what else of oil that I can use to cook this recipe?
    Because our Asian not usually use olive oil to cook.

    • Use your favourite oil but I wouldn’t recommend coconut oil here. :)

  • Carleen Wong

    That is so cool!!! I can add in to my cook book so i can get ready for Uni ^^ It doesn’t take long and it’s delicious ~
    Thanks for your lovely sharing ! Your videos are attractive , it really makes me wanna cook! So plz keep going and a big support to u here<3

  • Sid Bla Bla

    Is it a problem with the cooking time if I use more ingredients to make it fit for 4 persons??

    • Just cook until the pasta is tender and the liquid is mostly evaporated. :)

  • I stumbled across this recipe and video the other day, just in time for supper, so I jumped up and made it. Didn’t have spaghetti on hand, but did have some fusilli. Used vegetable broth instead of water. Added broccolini and red bell pepper towards the end. Delicious! My fam wants it to be a staple from now on. I shared it that day on my foodie Facebook page as #RecipeOfTheDay.

    Edit to add: P.S. Some sharing buttons on your site would be helpful.

    • Great additions! Sounds yum!

      With the sharing buttons, you should be able to see them under the image on the right hand side. Hope that helps!

  • John

    Pleasantly surprised with it! don’t usually like spaghetti without any meat. … but wow! It is lovely! Thanks for this Donal!

  • Flutra

    Thanks for this lovely recipe. I made it today and it was absolutely greate. And very very easy.

  • John

    I just tried this coz it’s easy and quick. Surprise surprise! It was lovely and tasty! My friends loved it! pecorino cheese wasn’t available in tesco so Googled for a replacement and suggested grana padano. .. I was just surprised how good it was! Thanks Donal!

  • Yep you sure can!

    • menachem bacher

      what about cheder or mozzerella

  • Joyce

    I actually just tried this except that I didn’t have any olive oil so I decided to sauté the onions and garlic first in 2 tbp coconut oil. It worked out and you couldn’t taste the coconut at all. I do think that if I attempt this again I’ll probably add some tomato sauce at the end for personal preference cos I thought the sauce wasn’t tomatoey enough for me. Also, the basil didn’t do anything for me so I’ll leave that out next time :)

    • Sounds great! I love when people chop and change recipes to suit their personal tastes! :)

  • Great to hear!

  • Fatima Farman

    I was quiet cynical in the beginning but then i decided to try it anyways, it turned out fabulous. I love how its effortless and delicious at the same time. Saves a lot of time if you’re busy or not in the mood for heavy cooking work!

  • Sorry about that. You can use both but if choosing just one go with basil.

  • menachem bacher

    Hi,
    love the recipe, do you think mushrooms would do well? or what other vegies can i add

  • Regular tomatoes will work just fine or sun blushed too. :)

    • Rania

      thanks

  • Natalie

    Cooked this pasta today. It took longer time to cook. Once the pasta is tender and the liquid is mostly evaporate, it turned out to be a bit starchy. However the taste is good.

  • Didn’t use is it the video but it’s in the directions if you want to add it in. :)

  • Lindsay Davidson

    I made this recipe for lunch today and holy! So good! And yes I finished the serving for myself.. no shame