One-pot garlic, sun-dried tomato and pecorino pasta

One-pot garlic, sun-dried tomato and pecorino pasta
  • Serves icon Serves 4
  • Time icon 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).

Nutrition: per serving

Calories
546kcals
Fat
22.6g (4.2g saturated)
Protein
15.2g
Carbohydrates
67.5g (4.8g sugars)
Fibre
6.1g
Salt
1g
Calories
546kcals
Fat
22.6g (4.2g saturated)
Protein
15.2g
Carbohydrates
67.5g (4.8g sugars)
Fibre
6.1g
Salt
1g

Ingredients

  • 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

Method

  1. 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.
  2. Stir in the pecorino, olive oil and chopped basil. Top with a few whole basil leaves and extra lemon zest to serve.

delicious. tips

  1. 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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