Ingredients

• Ingredients 400g (14 oz.) spaghetti or linguine 400g (heaping 2 1/2 cup) cherry tomatoes the zest of 2 large unwaxed lemons 100ml (about 6 Tbsp) olive oil 2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less) 1 × 400g (14 oz.) bag of kale or spinach Vegan Parmesan cheese (optional)

Preparation

• Preparation Serves 4 Generously. The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down. A large deep frying pan or wok would work well too. Method Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid. Put the pasta into the pan. Quickly and roughly 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 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks. Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes. Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls. If you like, top with a little vegan Parmesan.