One-pan lazy pasta

Serves 2 to 310 min prep15 min cookingVegetarian

The pasta cooks in the sauce, so its starch thickens everything into a creamy coating. It is ideal for a tired Tuesday.

Ingredients

• 250 g (9 oz) dried pasta, such as penne, fusilli or spaghetti broken in half
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, chopped (or 1 teaspoon garlic paste)
• 1 can (400 g) chopped tomatoes
• 500 ml (2 cups) hot water or vegetable stock
• 1 teaspoon dried oregano or mixed herbs
• A good pinch of salt and some black pepper
• A large handful of spinach (optional)
• To finish: grated cheese, such as parmesan or cheddar, and a drizzle of olive oil

Method

1. Soften the onion. Warm the oil in a deep frying pan or wide saucepan over medium heat. Add the onion and a pinch of salt, and cook for 3 minutes, stirring now and then, until soft.
2. Add the garlic. Stir for 30 seconds until you can smell it. Do not let it brown.
3. Add everything else. Pour in the tomatoes and water or stock. Add the herbs, salt, pepper and the dry pasta. Stir so the pasta is mostly under the liquid.
4. Bring to a boil, then turn the heat down to a steady simmer. Cook for 10 to 12 minutes, stirring every couple of minutes so nothing sticks. Follow the pasta packet time as your guide.
5. Check. The pasta should be tender and the sauce thick and clinging. If it looks dry before the pasta is soft, add a splash of hot water. If it looks too runny, cook for another minute without the lid.
6. Finish. Stir in the spinach, if using, until it wilts, about 1 minute. Taste and add salt or pepper if needed. Serve with cheese on top and a drizzle of olive oil.

Easy swaps

• No tinned tomatoes? Use 3 tablespoons tomato purée plus 700 ml water, or a jar of passata plus 300 ml water.
• Dairy-free: skip the cheese and finish with olive oil and a squeeze of lemon.
• Protein: add a drained can of chickpeas or white beans with the pasta, or chopped cooked chicken in the last 2 minutes.
• More veg: add grated courgette, chopped peppers or frozen peas for the last 5 minutes.
• Spicy: a pinch of chilli flakes with the garlic.
• Gluten-free pasta: works, but check the packet time and keep an eye on the liquid, as it can soak up more.

Tips and storage

• Use a pan that is wide enough for the pasta to sit mostly in the liquid.
• Stir often. Starch can stick to the bottom.
• Leftovers keep in the fridge for up to 2 days. Reheat with a splash of water until piping hot.
• Check the packet if you have allergies, as ingredients vary by brand.

Want more weeknight dinners with shopping lists? 30 Weeknight Dinners has 30 of them.