One-Pan Spaghetti with Cherry Tomatoes, Olives, and Lemon
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  • ½ pound spaghetti 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, optional grated zest of 1 organic lemon 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 leaves1. 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.



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