200g cherry tomatoes, sliced in half
100g baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, finely sliced
1 red chilli, finely chopped
A small handful of basil leaves, roughly chopped
2 tbsp extra virgin olive oil
50g pecorino cheese, grated
Sea salt and ground black pepper
- Arrange the tomatoes, spinach, onion, garlic, and chilli across the base of a large frying pan. Nestle the spaghetti in the centre of the pan and pour over the olive oil and 600ml of water or chicken stock.
- Place the pan over a medium high heat and bring the contents of the pan to the boil. Using a tongs, stir the pasta regularly and cook for about 9 minutes until it’s cooked and the liquid has nearly evaporated creating a sauce.
- Remove the pan from heat and stir though the pecorino cheese and basil. Season with sea salt and ground black pepper to serve.