Anna Jones' One-Pot Spaghetti

Photo of someone holding a pot with spaghetti, tomatoes and kale in it for Lunch Lady Magazine

Back in Issue 4 of Lunch Lady, we interviewed the very awesome chef and mumma, Anna Jones. She shared her no-fuss one-pot spaghetti recipe featuring kale, tomato and lemon. Enjoy.


Anna Jones' kale, tomato and lemon one-pot spaghetti

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan. No fuss, one pan, and a killer bowl of pasta.

Pasta (and gluten) sometimes gets bad press, but I think there’s a time and a place for a good bowl of it. That said, I opt for interesting pastas as often as the traditional kind. Try corn, chickpea or buckwheat spaghetti—they’re gluten-free and have incredible individual flavours, which make for a welcome change if pasta is a staple in your house.

The key to this recipe is to measure your water carefully and to use the right pan: you’ll need a large, shallow sauté pan or casserole dish large enough to fit all the pasta lying down. A large, deep frying pan or wok would work well, too.

Anna Jones one-pot spaghetti ingredients flat lay for lunch lady magazine

You'll need:

  • 400g / 14oz spaghetti or linguine
  • 400g / 14oz tinned cherry tomatoes, drained (fresh is best in summer)
  • zest of 2 large unwaxed lemons
  • 100ml / 3.4 fl oz olive oil
  • 2 tsp flaky sea salt, heaped
  • 400g / 14oz bunch of kale or spinach
  • parmesan cheese (I use a vegetarian one), optional
Anna Jones one pot spaghetti recipe

To make the one-pot spaghetti:

  1. Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid. 
  2. Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 qt / 1L of boiling water, put a lid on the pan and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
  3. Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes in the pan, add the kale and cook for a further 2 minutes.
  4. Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If
    you like, top with a little parmesan. 
Anna Jones tomato kale and lemon one-pot spaghetti for lunch lady magazine




Anna Jones' One-Pot Spaghetti: Recipe by Anna Jones and photography by Kate Berry for Lunch Lady Magazine Issue 4.