Go Back

One Pot Cherry Tomato Spaghetti

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Servings 4 servings

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.