PREP TIME: 10mins COOKING TIME: 20mins

Talk about quick, easy & delicious!

QUICK, you can have supper ready in 25 minutes, EASY, literally ingredients are placed in one pot and 100% DELICIOUS.

Simple supper with minimal ingredients, calls for the very best ingredients. Try to get your hands on some wonderful ripe cherry tomatoes and a good extra virgin olive oil.

It might seem like a lot of oil but we need the oil as it adds to the richness of the sauce.

Getting ahead: Ingredients can be prepped ahead. 

Leftovers: Wonderful the next day, you can even serve it cold – complete summer pasta salad vibes. 

Swaps & Additions: You can swap kale for baby spinach. You can use any pasta. You can add chopped black pitted kalamata olives (1/4 cup) and capers. 

SERVING SUGGESTION

A good sprinkle of vegetarian parmesan cheese or pecorino would be wonderful.

WHAT YOU WILL NEED

A large deep sautee pan with a lid – it needs to be large enough for the pasta to lay flat. Think casserole pan.

Tongs

INGREDIENTS
  • 400g gluten-free spaghetti
  • 140g kale (3 cups), stalks removed, leaves chopped
  • 300g cherry tomatoes, halved
  • 200g (1 cup) grated courgette
  • zest of 1 lemon
  • 2 large garlic cloves, minced
  • 100ml extra-virgin olive oil
  • 1,3 litres boiling water
  • 2 teaspoons fine sea salt
  • pinch smoked chilli flakes (opt)
  • 3 tablespoons chopped herbs (basil, parsley etc)
METHOD
  1. Boil your kettle and have a measuring jug & tongs ready.
  2. Add the oil to the pan along with the tomatoes, courgette, lemon zest, garlic, salt and chilli flakes. (do not add the kale yet).
  3. Add the boiling water (1.3 litres) and the pasta, let it all come to a rolling boil, swirling the pasta to make sure the pasta is not sticking to each other, two minutes or so, turn down the heat to simmer while all the pasta submerges under the water and the oil. Once the pasta is submerged and not clinging together, cover the pan.
  4. Set your timer for 10 minutes, stirring the pasta every minute or so with the tongs and mashing the tomatoes up as you stir.
  5. Taste the pasta, if it’s nearly ready, add the kale on top of the pasta and cover and set your timer for 7 minutes (don’t stir) simmer covered.
  6. After the 7 minutes, give everything a good stir, the pasta should be al dente now, if not give it another 2 minutes, covered.
  7. Keep cooking in 2minute intervals uncovered, swirling the pasta, until most of the water is evaporated, remembering that the pasta will keep on absorbing water as it cools so leave a bit of moisture in the pan. The pasta should now be lovely and al dente.
  8. Season with 2 pinches salt and black pepper and a finally sprinkle over the herbs. The best!

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PREP TIME: 10mins COOKING TIME: 20mins

Talk about quick, easy & delicious!

QUICK, you can have supper ready in 25 minutes, EASY, literally ingredients are placed in one pot and 100% DELICIOUS.

Simple supper with minimal ingredients, calls for the very best ingredients. Try to get your hands on some wonderful ripe cherry tomatoes and a good extra virgin olive oil.

It might seem like a lot of oil but we need the oil as it adds to the richness of the sauce.

Getting ahead: Ingredients can be prepped ahead. 

Leftovers: Wonderful the next day, you can even serve it cold – complete summer pasta salad vibes. 

Swaps & Additions: You can swap kale for baby spinach. You can use any pasta. You can add chopped black pitted kalamata olives (1/4 cup) and capers. 

SERVING SUGGESTION

A good sprinkle of vegetarian parmesan cheese or pecorino would be wonderful.

WHAT YOU WILL NEED

A large deep sautee pan with a lid – it needs to be large enough for the pasta to lay flat. Think casserole pan.

Tongs

INGREDIENTS

  • 400g gluten-free spaghetti
  • 140g kale (3 cups), stalks removed, leaves chopped
  • 300g cherry tomatoes, halved
  • 200g (1 cup) grated courgette
  • zest of 1 lemon
  • 2 large garlic cloves, minced
  • 100ml extra-virgin olive oil
  • 1,3 litres boiling water
  • 2 teaspoons fine sea salt
  • pinch smoked chilli flakes (opt)
  • 3 tablespoons chopped herbs (basil, parsley etc)

METHOD

  1. Boil your kettle and have a measuring jug & tongs ready.
  2. Add the oil to the pan along with the tomatoes, courgette, lemon zest, garlic, salt and chilli flakes. (do not add the kale yet).
  3. Add the boiling water (1.3 litres) and the pasta, let it all come to a rolling boil, swirling the pasta to make sure the pasta is not sticking to each other, two minutes or so, turn down the heat to simmer while all the pasta submerges under the water and the oil. Once the pasta is submerged and not clinging together, cover the pan.
  4. Set your timer for 10 minutes, stirring the pasta every minute or so with the tongs and mashing the tomatoes up as you stir.
  5. Taste the pasta, if it’s nearly ready, add the kale on top of the pasta and cover and set your timer for 7 minutes (don’t stir) simmer covered.
  6. After the 7 minutes, give everything a good stir, the pasta should be al dente now, if not give it another 2 minutes, covered.
  7. Keep cooking in 2minute intervals uncovered, swirling the pasta, until most of the water is evaporated, remembering that the pasta will keep on absorbing water as it cools so leave a bit of moisture in the pan. The pasta should now be lovely and al dente.
  8. Season with 2 pinches salt and black pepper and a finally sprinkle over the herbs. The best!

Print Friendly, PDF & Email