I’ve been seeing a lot of these one pot dishes recently and seeing as I’m a lazy pig I thought I’d see if they’re as simple as they seem… and they are!
One pot, a chopping board, a knife and two plates is all I needed and it was DELICIOUS.
Ready in about 15 minutes (less if you’re fast at chopping!) it was the perfect meal to follow a long day a work.
So what do you need?
- 180g Spaghetti (I used buckwheat pasta here but any will do!)
- 2 Vegetable Stock Cubes
- X1 Red Onion
- X3 Large Garlic Cloves
- X1 TSP of Chilli Flakes
- X2 TBSP of Extra Virgin Olive Oil
- 1 ½ cups of Cherry Tomatoes
- ½ a Courgette (Zucchini)
- 3-4 Stalks of fresh Basil
- X1 TBSP Tomato Puree
- ½ a cup of Stoned Black Olives (like without stones, not high..)
- 200g of fresh Chard (spinach will do if you can’t get it!)
- X2 TSP Capers
- X3 cups of boiling Water
- x1 TSP Salt
- X1 TSP Pepper
How do I make it?
I honestly feel ridiculous even typing this because it’s SO simple, but here we go…
Weigh out the pasta and add to a large pot, chop all the veg and add everything to the same pot. Get the kettle boiling while you’re chopping.
When everything’s in, add the boiling water. Give it a good stir and put a lid or plate over the pan to help it cook evenly.
Boil until the pasta is cooked, stirring occasionally and dish up! The beauty of this dish is you don’t need to drain it, there should be exactly enough water for the pasta to create a glossy sauce!
Add a little extra salt and pepper if you think it’s needed but don’t come crying to me if you end up a dehydrated prune.