One Pan Pasta with Whole Wheat Spaghetti
This ‘one pan pasta’recipe was all the rage in 2013, but that’s so, umm, 2013! My 2014 version of the one pan pasta recipe uses whole wheat spaghetti, giving this much –cooked, internet darling of a recipe, a healthy spin. I was a bit wary of how this might turn out because not all sauces take well
  • 250grams whole wheat spaghetti
  • 3cloves garlic, sliced
  • 1 tomatomedium sized , chopped
  • 2sprigs basilof (plus extra for garnish)
  • 1Tablespoon chivesdried or 2 Tablespoons if using fresh
  • 2tsps oreganoof dried
  • ¼tsp red chilliflakes (add more if you’d like it spicy)
  • 1Tablespoon olive oil
  • 1 vegetable stockcube of low sodium (read notes in the recipe)
  • 4cups waterof filtered
  • to taste Salt pepperand
  • Parmesan cheeseGrated for garnish
  1. Combine the spaghetti, sliced garlic, chopped tomato, basil, chives, oregano, chilli flakes, olive oil, stock cube and water in a large pan and bring to a boil over medium-high heat
  2. Use tongs to make sure that the pasta is fully submerged in the cooking liquid and stir and turn it frequently until it is _al dente_and almost all the water has evaporated. This should roughly take 20 minutes.
  3. Season with salt and pepper, and garnish with the extra basil Parmesan before serving. Serve immediately.