Make this quick and easy pasta dish that requires minimal utensils.


  • 200g spaghetti

  • 200g cherry tomatoes, sliced in half

  • 50g 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

  • 2tbsp extra virgin olive oil

  • 600ml vegetable stock or water

  • 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 water or veg 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.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 649kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 24g
  • Carbohydrate 89g
  • Sugar 8g
  • Sodium 1441mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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