This post originally appeared on Pittsburg Moms Network.
There’s a time and place for cooking an elaborate meal, and it’s not during the week. Especially in the fun but frenetic weeks between the end of summer and a new school year beginning. This one-pan skillet spaghetti recipe from Kathleen, the mom behind CatwithaK Cooks, is more of a technique than a rigid recipe, because it’s so easily adapted to your family’s tastes and dietary restrictions/allergies. “I learned this method when I worked for Martha Stewart. She was doing a one-pan pasta way before Tik Tok!” says Kathleen.
- 12 ounces spaghetti I use Banza or Jovial Foods
- 12 ounces tomatoes, halved or chopped depending on size
- 1/2 cup red onion, thinly sliced
- 4 cloves garlic, peeled and thinly sliced
- 1/2 tsp red pepper flakes optional
- 2 cups fresh spinach
- 2 tbsp extra virgin olive oil plus more for serving
- Kosher salt
- freshly cracked black pepper
- 4 1/2 cups water
- Freshly grated parmesan for serving
- In a large, straight-sided skillet, place your pasta in the middle so it lies flat.
- Add the tomatoes, onion, garlic, spinach, oil, red pepper flakes (if using), 2 teaspoons of salt, and 1/4 teaspoon of pepper distributing evenly around the pan.
- Add the water.
- Bring to a boil over high heat, then reduce to medium high.
- Boil pasta mixture, uncovered, stirring and turning the pasta frequently with tongs or a fork to separate.
- Cook until pasta is al dente and water has almost evaporated, 8-10 minutes.
- Divide among four shallow bowls, drizzle with olive oil, and sprinkle with salt, cracked pepper and some Parmesan if desired.
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