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

Published: 27 Jul 17
Updated: 18 Mar 24

Need a one pot pasta? STOP RIGHT HERE. 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).

Easy
June 2017

Test kitchen approved

Serves 4
Hands-on time 15 min

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

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

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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

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Method

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.

Recipe from June 2017 Issue

Nutrition

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

delicious. tips

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.