One of my favorite pots to cook everything in – from pasta to cassolette – is a Le Creuset Signature Braiser. It easily goes from stovetop (works on my induction stovetop as well as gas and electric) to oven. This is the pot that I used to make Meghan Markels Focaccia and One Pot Cherry Tomato Spaghetti (the jury is still out if this is Meghan’s recipe or Martha Stewart’s recipe, but either way, it is delicious and so easy to make).
If you are purchasing a Le Creuset Signature Braiser, check the knob on top of the pan. The symbol on the top of the pan knob will tell you the oven temperature that the pan can tolerate ( from 390 degrees Fahrenheit to 500 degrees Fahrenheit).
Here’s my recipe with a couple of tweaks to add a bit more flavor (I always add a little sugar to my tomato sauce to take away a little of the sour flavor in the tomatoes and I added red chili flakes for a bit of zing).
One Pot Cherry Tomato Spaghetti
Equipment
- 1 Brasier Pan with lid I use a Le Creuset brasier pan
- cooking tongs
- 4 pasta bowls for serving
Ingredients
- 2 tablespoons olive oil I use Olivelle Basil Infused Olive Oil. If using, omit 2 tablespoons fresh basil.
- 2 tablespoons chopped fresh basil leaves
- 2 cups red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 teaspoon (or more to taste) salt
- 1/2 teaspoon red chili flakes (optional)
- 8 ounces thin spaghetti
- 1 lemon juice and zest
- 1/2 teaspoon sugar
- 2 1/2 cups boiling water
- 3 cups fresh arugula or spinach leaves, chopped and lightly packed
- grated Parmesan cheese and fresh basil leaves julienned for garnish
Instructions
- In a cast iron (Le Creuset) brasier or deep heavy skillet, heat the olive oil over medium heat. Add the garlic, basil, salt and chili flakes (if using). Reduce heat to medium low. Cook and stir for 1 minute.
- Add tomatoes, lemon juice and zest and sugar. Stir to combine.
- Add pasta and carefully pour in boiling water. Stir with tongs.
- Cover and cook over medium low heat (simmering), for 4 minutes, stirring occasionally.
- Uncover and cook until the pasta is tender, about 6 – 8 minutes.
- Stir in the arugula or spinach and cook until wilted. Remove from heat.
- Place pasta and sauce in pasta bowls. Garnish with grated Parmesan cheese and julienned basil leaves.
