Zesty and fresh, this filling spaghetti recipe is perfect for a speedy mid-week dinner.
400g spaghetti or linguine
400g cherry tomatoes
The zest of 2 large unwaxed lemons
100ml olive oil
2 heaped tsp sea salt
1 × 400g bag of kale or spinach
Parmesan cheese (optional)
1 Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
2 Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add 1 litre of boiling water, put a lid on the pan and bring to the boil.
3 As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, turning the pasta every 30 seconds or so as it cooks.
4 Remove any tough stalks from the kale or spinach and roughly tear the leaves. Once the pasta has had 6 minutes, add the kale and cook for a further 2 minutes.
5 Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls. If you like, top with a little Parmesan.
Recipe from ‘A Modern Way to Cook’ by Anna Jones with photography by Matt Russell, published by Fourth Estate. RRP £25.