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Kale, tomato and lemon zest one-pot spaghetti

Tomato Spaghetti 27

Today is the day! My 2nd book A Modern Way to Cook is out! I can't quite believe my luck or wipe the smile off my face. It's packed full of food I love and lots of amazing people helped me make it. To celebrate, here is one of my favourite recipes from it. Check out my instagram for a little video of me showing how easy it is to whip it up.

This pasta is a complete revelation. The sauce is made from the pasta water and tomatoes and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Pasta and gluten have had a bad write-up. Recently, though, they have come on in leaps and bounds and I opt for interesting pastas as often as I do the traditional kind. Try corn, chickpea or buckwheat spaghetti – they all have incredible individual flavours and make a welcome change if pasta is a staple in your house. The key to this recipe is to measure your water carefully and to use the right pan: you need a shallow sauté pan or a casserole large enough to fit the pasta lying down, but not too deep.

Duration
30 mins
Difficulty
Easy
Serves
4
Tomato Spaghetti 27

Ingredients

  • 400g spaghetti or linguine
  • 400g cherry tomatoes
  • the zest of 2 large unwaxed lemons
  • 100ml olive oil
  • 2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
  • 1 x 400g bag of kale or spinach
  • Parmesan cheese or Vegan parmesan style cheese
  1. Before you start

    Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.

  2. To make the pasta

    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 of the lemons and add the oil and salt. Add 1 litre of boiling water, put a lid on the pan and bring to the boil, then remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

  3. Meanwhile, remove any tough stalks from the kale and shred the leaves. Once the pasta has had 6 minutes, add the shredded kale and continue to cook for a further 2 minutes.

  4. Once almost all the water has evaporated, take the pan off the heat and divide between four bowls. If you like, top with a little parmesan or vegan parmesan-style cheese.

Additional information

As featured in

Anna Jones a modern way to cook

A Modern Way to Cook

"A new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week. Anna’s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, but still eat food that tastes incredible and is doing you good."

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