One-Pot Spaghetti With Cherry Tomatoes and Kale

Easy

Credit New York Times

One-Pot Spaghetti With Cherry Tomatoes and Kale

Tejal Rao

• Yield 4 servings
• Time 20 minutes

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Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Featured in: Review: Practical Magic For The Modern Cook. 

Pastas, Cherry Tomato, Kale, Spaghetti, Spinach, Easy, Quick, Weekday, Weeknight, Main Course

2,197 ratings

Ingredients

• 1 pound spaghetti
• 1 pound cherry tomatoes, halved (about 2 pints)
• 2 lemons, zested
• ¼ cup plus 3 tablespoons olive oil
• 2 teaspoons kosher salt, plus more to taste
• 1 bunch kale or spinach, leaves only, washed and chopped
• Black pepper
• Parmesan, for serving

• Nutritional Information

Preparation

1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
2. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Cooking Notes

500

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• Most Helpful129
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Lotti2 years ago

Yuck! Easier and much fresher tasting: Cook spaghetti in traditional way in one pot of water. Briefly heat tomatoes and lemon zest in oil in another pot and add spinach. Add cooked spaghetti and add salt and pepper and cheese.

541 This is helpful

Deb2 years ago

I like very spicy food, so mine has a lot of garlic, red chili pepper flakes, etc. The first time I made this was for a Vegan friend who was visiting. In place of Parmesan, I placed dry roasted almonds--unsalted--in my food processor and pulsed until they were the texture of fine meal. I stirred this into my finished dish and everybody thought it was cheese. It added protein to the dish and I omitted the one thing that made it non-Vegan--the Parmesan.

200 This is helpful

Marc2 years ago

Not to be too nitpicky about it or anything but isn't that, like, two pots? :-)

188 This is helpful

REINVENTING THE WHEEL?2 years ago

I think this is a fine recipe, that may be supplemented with just about any green such as arugula, swiss chard, etc. I think the normal way to cook pasta is the way to go here. I have found it is easier to add the ingredients after the pasta has been cooked "very" al dente to get the best flavor and consistency. This is an old and simple technique, which has worked in this and in many recipes.

143 This is helpful

Purslane and Parsley salad

 From Epicurious.

 

Yield

Makes 6 servings

Active Time

30 min

Total Time

30 min

Ingredients

1. • 3 tablespoons olive oil
   • 1 tablespoon fresh lemon juice
   • 1 tablespoon finely chopped shallot
   • 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large
   • 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch)
   • 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

Preparation

1. 1. Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.
   2. Add tomatoes, purslane, and parsley, gently tossing to coat.

Cooks' note:

Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

Salmon with a Fiery Warm Salsa

From Spices Inc.
The salmon from Wild for Salmon on Route 11 in Bloomsburg is what I recommend.

Salmon with a Fiery Warm Salsa

Ok, this dish was a blast and not just because it was delicious! Penny is a big fan of salmon while I tend to prefer Tilapia so we of course have to work both into our rotation of fish dishes. Salmon is one of those good fishes for the picky eater who doesn't generally like the taste of fish (which is certainly me).

This was a easy salmon recipe to prepare and you can't go wrong anytime you get to create a salsa. This flavorful salsa was prepared a bit differently as we broke out the cast iron skillet and made it a warm salsa.

Salmon is one of those great fuel for the body foods as one serving of salmon is packed with nutrients including Omega 3 (87% of the daily recommended amount), Vitamin D (103%), Selenium (76%) and Protein (58%) just to name a few. And for those that don't know fish oil is believed by some to be one of the big secrets to burning fat.

*11g of fat comes from the salmon which is very high in Omega -3 fatty acids (the good fats).

The lime added a bit of tang to the heat of the jalapeno while the warm salsa nicely balanced the whole meal and warm tomato gave some soft almost sweet texture that also married well with the lime and jalapeno. This is definitely a meal that will become a fixture in the rotation of fish dishes

---

Ingredients:

• 2 teaspoons of olive oil
• 2 skinless salmon fillets (6 oz each)
• 2 teaspoons Wild For Salmon seasoning
• 10-12 cherry tomatoes about 3 ozs, cut in halves
• 1 small yellow onion, chopped
• 1 fresh jalapeno, seeded and minced
• 1 fresh lime

Directions:

1. Heat skillet to medium high heat and add olive oil
2. Heat indoor or outdoor grill to medium heat
3. Add onions, tomatoes and jalapenos and cook until onions and tomatoes are soft. Remove from heat, add juice from 1/2 of the lime and keep warm.
4. Season both sides of the fillets with Wild For Salmon seasoning and place on the grill, cook for about 6-8 or until flaky (we turned ours over twice to lightly brown both sides)
5. Mix the tomatoes, onions and jalapenos into a salsa and serve as a side with the salmon fillets
6. Cut remaining lime into quarters and take one quarter and squeeze over the fish and salsa

Serves: Serves 2

Nutritional Information (per serving):
Calories 342
Protein  35 g
Carbs 16 g
Fat  15 g
Sat Fat  2.2 g
Trans Fat  0.0 g
Fiber  2 g
Sodium  152 mg