Spinach, tomato, and lemon one-pot linguine recipe

Serves 4, prep and cook time 25 minutes

Ingredients

• 1 litre (4 cups) water
• 500g linguine pasta
• 400g cherry tomatoes, halved
• 2 teaspoons finely grated lemon rind
• ½ cup (125ml) extra virgin olive oil
• 1 teaspoon sea salt flakes
• 2 tablespoons drained baby capers
• 1/3 cup (50g) pitted Kalamata olives
• 2 tablespoons extra virgin olive oil, extra
• 150g baby spinach leaves
• 1 cup (80g) coarsely grated parmesan cheese

Method

1. Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, rind, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook over high heat for eight minutes, turning the pasta regularly with a pair of tongs to stop the pasta sticking to the base of the frying pan.
2. Meanwhile, combine capers, olives and extra oil in a small bowl.
3. Remove pan from the heat. Add spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.
4. Top with the caper mixture and the remaining parmesan. Serve immediately.

Not suitable to freeze or microwave.