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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

One Pot Spaghetti with Cherry Tomatoes, Olives, and Lemon Recipe

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This recipe for One Pot Spaghetti with Cherry Tomatoes, Olives, and Lemon is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound spaghetti (I used whole wheat spaghetti)
2 shallots, thinly sliced
1 pint cherry tomatoes, cut in half if large
3 garlic cloves, grated or very finely minced
½ cup oil-cured olives
3 oil-packed anchovy filets or 1 1/2 tsps anchovy paste
1 1/2 tsps tomato paste
grated zest of 1 organic lemon and it's juice
½ teaspoon chili flakes
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground pepper
3 cups water

to serve:
grated parmesan cheese, to taste
fresh torn basil leaves
Directions:
Directions:
1. Combine all the ingredients, except the parmesan and basil, in your pot. (You need something wide and shallow with a lid that will hold the spaghetti lying flat.)

2. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, stir to make sure the noodles aren’t sticking and cover half with the lid. Cook, half-covered for about 12 minutes, stirring every couple of minutes, until the noodles are tender and the liquid has reduced to a nice sauce.

3. Divide between four bowls. Top with grated parmesan cheese and fresh basil leaves.

I started the two pastes and shallots in the olive oil first. Sauted them, then added the tomatoes until they burst. Then added everything else.
Number Of Servings:
Number Of Servings:
4

 

 

 

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