Learn to make the most simple and tasty one pan pasta. Perfect for an impressive lunch, with minimal washing up. Feel free to use dried pasta if you prefer, just add 500ml more water.

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Serves 4

350g fresh spaghetti
350g cherry tomatoes, quartered
4 tbs olives, pitted and halved
4 anchovies
1 tbs capers, chopped
2 garlic cloves, sliced
50-60g spring greens, chopped
1/2 teaspoon chilli flakes
2 sprigs parsley, plus a few chopped leaves for garnish
2-3 tablespoons extra virgin olive oil, plus more for drizzling
sea salt and freshly ground black pepper
400ml water
parmesan, grated to serve


Combine the pasta, tomatoes, capers, olives, garlic, chilli flakes, parsley, olive oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided frying pan. Bring the water to a boil over high heat.

Keep the pan at a steady boil over a medium heat, stirring and turning pasta frequently with tongs. Cook until the pasta is al dente and water has nearly evaporated, about 10 minutes. If need be add a dash more water at the end of the pan is too dry.

Season to taste with salt and pepper. Divide the mixture between 4 bowls, and garnish with a little chopped parsley and a drizzle of olive oil.

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