Pan Pasta Recipe


  • 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


  1. 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.
  2. 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.
  3. Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.

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