How gorgeous is this book cover? We were drooling at first glance when A Modern Way To Cook by Anna Jones landed on our desks, and have made the spiralized noodles on the cover multiple times since! We’re sharing another genius recipe from it’s pages – a cozy, one pot pasta recipe that’ll essentially do all the cooking for you…
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.
One Pot Pasta with Kale, Tomato + Lemon
Serves 4 generously
1 quart boiling water
14 oz spaghetti or linguine
14 oz cherry tomatoes
zest of 2 large unwaxed lemons
7 Tbsp olive oil
2 heaping tsp flaky sea salt (if you are using fine-grain table salt, add a bit less)
1 14-oz bunch of kale or spinach
Parmesan cheese (I use a vegan one), optional
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.
This post originally ran in 2016, but we loved it so much we brought it back.
Reprinted with permission from A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones, copyright © 2016. Photography by Matt Russell. Published by Ten Speed Press, an imprint of Random House LLC.
I love this and saw a version on NY Times cooking recently. But I wonder if you use whole wheat pasta, if you shouldn’t cook a little first and then add tomatoes so they don’t get too cooked? and things taste a little fresher.