This dish can step up to any occasion – late-night dinners, impromptu guests, hangovers – you name it. Just pop it all in a pan and in 15 minutes you’ll have a delicious meal
500g dried spelt spaghetti (wheat pasta is also fine here if you prefer)
500g cherry tomatoes, chopped
1 onion, thinly sliced
A large handful of fresh spinach
2 garlic cloves, thinly sliced
A handful of black olives
2 sprigs of fresh basil
4 tbsp olive oil
1 tbsp dried oregano
1⁄2 tsp chilli flakes
1 litre vegetable stock
A handful of freshly grated Parmesan cheese, to serve
1 Place all of the ingredients in a large saucepan and cover with 400ml cold water. Place a lid on it and bring back to the boil.
2 Remove the lid, reduce the heat, simmer and cook for 10 mins, stirring occasionally until the liquid has reduced to a silky sauce.
3 Serve straight away with lashings of Parmesan cheese.
Recipe from Milly’s Real Food by Nicola Millbank (HarperCollins).
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