200 g spaghetti
200 g cherry tomatoes, sliced in half
100 g baby spinach frozen
1 small onion, finely sliced
3 garlic cloves, finely sliced
1 red chili, finely chopped
1 cube instant chicken broth
small handful of basil leaves, roughly chopped
2 tablespoons extra virgin olive oil
50 grams pecorino cheese, grated
sea salt and ground pepper, to taste
First slice the cherry tomatoes in half and then finely slice both the onion and garlic cloves. The red chili should be finely chopped up but the basil only needs to be roughly chopped. Take a large frying pan and place the pasta on the bottom center, then arrange the onions on both sides. Add in the tomatoes, spinach, garlic, and chili to both sides of the pan and sprinkle the chopped basil atop it. Drizzle on the olive oil, shake some salt and pepper on, then add 600 ml of water.
Place the pan over medium-high heat and bring it to a boil. For al dente pasta, cook for approximately 9 minutes, stirring regularly with tongs. For a more well done, softer pasta cook for a minute or two longer. Remove the pan from the stove when most of the liquid has evaporated and created a yummy sauce. Add in the pecorino cheese, a little more basil if you’d like, and salt and pepper to taste. Serve and enjoy!
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