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One-Pan Spaghetti with Cherry Tomatoes, Olives, and Lemon


This one-pot pasta is a revelation: combine raw pasta + water + whatever ingredients you like, and cook for 12 minutes. The result? The easiest, most flavorful spaghetti dish we’ve had in a long time. Be sure to use the right pot (this recipe uses our 3.5 quart braiser), as proper ratio between water, pasta, ingredients, and surface area is essential for success. We love the umami hit anchovies provide, but feel free to skip them to make this vegetarian-friendly.

Serves 4

½ pound spaghetti

1 pint cherry tomatoes, cut in half if large

3 garlic cloves, grated or very finely minced

½ cup oil-cured olives

3 oil-packed anchovy filets, optional

grated zest of 1 organic lemon

½ teaspoon chili flakes

3 tablespoons olive oil

1 teaspoon kosher salt

¼ teaspoon ground pepper

3 cups water

to serve:

grated parmesan cheese, to taste

fresh torn basil leaves

1. Combine all the ingredients, except the parmesan and basil, in your pot. (You need something wide and shallow with a lid that will hold the spaghetti lying flat.)

2. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, stir to make sure the noodles aren’t sticking and cover half with the lid. Cook, half-covered for about 12 minutes, stirring every couple of minutes, until the noodles are tender and the liquid has reduced to a nice sauce.

3. Divide between four bowls. Top with grated parmesan cheese and fresh basil leaves.

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