Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.
Simply throw all the ingredients in a pot or pan and watch dinner come together.
Serves : 4
350g linguine or spaghettini
350g cherry tomatoes, halved or quartered
1 onion, thinly sliced
3 garlic cloves, thinly sliced
1/4 tsp dried chilli flakes
4 anchovy fillets (optional, if not using, add an extra tsp of salt)
Large handful of basil leaves
2 tblsp capers, drained and rinsed
2 tblsp extra virgin olive oil
1 tsp salt
Freshly ground black pepper
4 tblsp grated Parmesan cheese, to serve
Place all the ingredients (except the Parmesan) in the bottom of a pan that is large enough for the pasta to go in whole.
Add 850ml water and bring to the boil over a high heat. Stir frequently, until the pasta is al dente and the water has almost evaporated (about 9 minutes).
Adjust the seasoning to taste and serve immediately with the Parmesan sprinkled over.
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