I love cooking but I have to admit I am a bit of a lazy cook. Sure, every once in while I like to make an effort and put something extraordinary on the table but usually it needs to be something quick and easy. Ever since I am pregnant I kind of lost the patience to wait until my food is ready. Anything that takes longer than 15 – 20 minutes usually result in me stuffing my face with anything that is forehand. (Safe to say that can result in freaky food combinations – but hey, I am pregnant after all)
So recently I discovered this one pot pasta dish and although I was skeptical at first it was really tasty.
Ingredients for 3 to 4 people:
- 500 g of full grain spaghetti
- 1 dl of olive oil
- 100 g grated Parmigiano
- 100 g Kalamata olives
- 1 bunch of spring onions
- 1 bunch of basil
- 100 g of rocket
- 500 g of cherry tomatoes
- 1 can of tomato cubes
- 1.2 l of water
- pepper and salt
- 1 vegetable bouillon cube
- 200 g of chorizo (optional)
- Chilli flakes (optional)
Preptime 15 min and 10 min cooking time
1. Heat 1.2 liter of water, either in a kettle or a pot.
2. Chop the white of the spring onions (it doesn’t have to be pretty) , cut the cherry tomatoes in half and the chorizo in slices of +/- 2 mm thick. Then chop the basil and the arugula and keep half of both on the side for later. Do the same for the green part of the spring onions.
3. Put a large pot with 1.2 l water and the bouillon on the stove and add the spaghetti, the spring onions, the tomato cubes, the olive oil, the olives, the cherry tomatoes, the chorizo, half of the finely chopped basil and rocket.
4. Season with salt and pepper and bring to the boil. Cook in 8 to 10 minutes. If necessary, add some extra water so that the pasta is al dente and the sauce is bound.
5. Serve immediately with the grated Parmigiano and the greens.