I’ve seen lots of these one pot recipes flying around the internet, and tonight I became intrigued enough (and desperate enough for a quick easy dinner with very limited ingredients!) to give one a go. As always, stealing the best parts of the recipe, using what I have in the house, and adding my own twist. This is what I came up with.
Tomato and spinach linguine for 4 – in 15 minutes.
1 medium onion (15p)
3 cloves of garlic (20p)
oil for frying, refined coconut/rapeseed/olive oil (6p)
1 tin of chopped tomatoes / cherry tomatoes (89p)
1 tin of hot water
1 stock cube (20p)
1tsp dried oregano (1p)
250g of dried wholewheat linguine (80p)
250g of fresh spinach (78p)
juice of half a lemon (25p)
salt and pepper to taste
Finely chop the onion and garlic and fry in a large heavy pan for 5 minute until the onion is soft and beginning to brown, add the tin of tomatoes, the refilled tin of hot water, the crumbled stock cube, the oregano and the linguine. Stir briefly and put the lid on for 7 minutes while you wash and chop the spinach and cut the lemon in half.
After the 7 minutes, stir in the spinach a handful at a time, squeeze in the lemon juice and add the salt and pepper to taste, and that’s it!
It was actually very good. The starchy water which is usually drained away from the pasta, thickened the garlicky tomato sauce, and the spinach wilted perfectly in the time it took to add the seasoning. We served this with some crusty bread and a sprinkle of yeast flakes. I added chilli salt to my plate for a little extra kick. I’d imagine this would be really good with some fresh basil stirred in, or chopped black olives or capers; or maybe with some red pepper or mushrooms fried in with the onions. It’s good to be able to rustle something like this up with just a few good quality ingredients in the cupboards, so just use what you have to hand and adapt it to your taste.
This dinner cost us 83p per portion and only 15 minute of my time in the kitchen. What could be more perfect on a hectic weeknight?