One-pot garlic, sun-dried tomato and pecorino pasta
- June 2017
- Serves 4
- Hands-on time 15 min
This quick one-pan recipe will change the way you eat pasta. As garlic, chilli, tomatoes and spaghetti are cooked together, the water becomes thick and sauce-like. Add grated cheese and you’ve got a fabulous weeknight dinner.
If you like the sound of this, then take a look at our oven-baked risotto – it more or less makes itself (honest).
- Vegetarian recipes
- 22.6g (4.2g saturated)
- 67.5g (4.8g sugars)
- 350g dried spaghetti
- 1 large onion, very finely sliced
- 3 garlic cloves, finely sliced
- 80g sun-dried tomatoes in oil, drained and sliced
- 2 tsp chilli flakes
- Finely grated zest 1 lemon, plus extra to serve
- 30g pecorino shavings (or vegetarian alternative)
- 3 tbsp extra-virgin olive oil
- Small bunch fresh basil, leaves picked, most roughly chopped
- Put 1 litre salted water in a large saucepan and bring to the boil. Add the remaining ingredients (except the pecorino, oil and basil) and boil for 9-10 minutes or until the pasta is just al dente (cooked but with a little bite). Strain off any excess water, leaving just a little in the pan.
- Stir in the pecorino, olive oil and chopped basil. Top with a few whole basil leaves and extra lemon zest to serve.
Next time: add other ingredients to the pasta such as deli-style antipasti (artichokes or grilled peppers) or anchovies if you’re not veggie – vary the flavour to suit your taste.
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