One-Pot Spaghetti With Cherry Tomatoes and Kale Recipe (2024)

It's difficult to tell sarcasm on the internet (maybe the author is making fun of people who demand fresh pasta always?) but to any concerned Americans: As an Italian, I can promise we normally use dry pasta in all our famous pasta recipes that you love so much. Our food is much more simple than food snobs try to pretend it is, and that's why it's so good!

I like very spicy food, so mine has a lot of garlic, red chili pepper flakes, etc. The first time I made this was for a Vegan friend who was visiting. In place of Parmesan, I placed dry roasted almonds--unsalted--in my food processor and pulsed until they were the texture of fine meal. I stirred this into my finished dish and everybody thought it was cheese. It added protein to the dish and I omitted the one thing that made it non-Vegan--the Parmesan.

I think this is a fine recipe, that may be supplemented with just about any green such as arugula, swiss chard, etc. I think the normal way to cook pasta is the way to go here. I have found it is easier to add the ingredients after the pasta has been cooked "very" al dente to get the best flavor and consistency. This is an old and simple technique, which has worked in this and in many recipes.

People: The whole point of the dish is the way the pasta is cooked!That’s what gives it distinctiveness. You can cook it traditionally but then it’s not this dish. I’m single and it gave me 4 meals. Loved it

One pot pasta is a classic. I have added onion & garlic which I sautee briefly in the skillet before I add pasta water, tomatoes, herbs & spices & a splash of wine toward the end of cooking. I like & really never thought to add kale or spinach, but why not & why limit your imagination. Great idea. When using cherry tomatoes, I leave them whole.

Marc, it's one pot if you're smart, and you use your electric kettle to boil the water.
And even if you boiled the water in a pot, that pot doesn't need to be washed so it doesn't count.

Cooked as presented and it was delicious. The sauce was silky and delicate; the partakers ecstatic. (Yuck? -- Lotti must have screwed up somehow) Agree that just about any green will work -- I used beet greens, 'cuz I had them.

I made this last night - it was fantastic! Who knew such a simple dish could be so delicious! I made it exactly as written, but added 1/2 a recipe more to serve more people. I would recommend using this method rather than the traditional way of making pasta. The pasta was creamy and smooth and the flavors were blended perfectly. I don't want to make pasta the traditional way any more! It would be easy to add other greens if desired. Great recipe - this will be a regular in our house.

This really hit the spot last night! I made changes based on what was on hand: whole wheat spaghetti, vegetable broth (aka refrigerator soup), arugula instead of kale, the last handful of homegrown tomatoes (chopped), and I added 1 Italian sausage. I brown the sausage meat (remove casing), and then remove from pan. Add the broth to the same pan, bring to a boil. Add pasta, tomatoes, zest, seasonings. After the pasta was cooked, I added the arugula, let it cook down, and finally the sausage.

We love this. Followed advice to saute half an onion and some garlic to fill out the flavor profile and added a little more parmesan to help with thickening. No way you can get the same hearty texture by cooking spaghetti separately and incorporating into the other ingredients. It needs the starch.

This is one of those generic recipes that can go in a hundred different directions. The main thing is the technique for cooking the pasta, which may not be familiar to everyone. As for the veggies, nearly anything can be used, even leftover salad from the night before. For protein, throw in a little ricotta, cottage cheese, or other similar cheese at the end. For extra richness, throw in a dash of heavy cream.

I just did, using Ronzoni's gluten-free spaghetti. I was concerned, because directions for the spaghetti emphasize using lots of boiling water and rinsing afterward. But I forged ahead, and we liked the dish a lot. I only used the zest of one lemon, and that was plenty. I also added a small amount of anchovy paste when I added the kale. It's important to keep stirring the dish with tongs to prevent the spaghetti sticking to each other and to the pot.

I really enjoyed this recipe but as an Italian I just couldn’t make myself cook the pasta in the pan with everything else. I cooked the pasta in a pot of salted boiling water and drained 1 minute before time. I then added it to the pan with all the ingredients and a cup of pasta water.

This is a nice recipe to have in your pocket for a rough day. I started by sauteing a small sliced onion and a big handful of thinly sliced garlic and a generous dallop of Calabrian chili paste, then proceeded with the recipe as written. Go nuts with the greens, there's a lot of pasta here. I finished with a handful of fresh basil.

Did fresh spinach this time. Be sure to chop. Really good…as it usually is.

Are use shells and extra lemon zest and red pepper flakes for added flavor… The shells capture all the juices from the tomatoes and lemon.

I’ve never cooked pasta this way, but it turned out perfectly! The light and fresh flavors make this a delicious summer dinner. My additions: sautéed garlic and onions and fresh mozzarella.

Made half recipe so my husband and I don't have it for a week... used a can of petite cut tomatoes, little dried basil, fresh oragano, red pepper, 12 oz sliced portobello and a whole package of baby kale, topped with parm, it was great!! Don't yell at me for the additions and substitutions, it worked for me!

Yeah, this just did not work at all.I follow NY Times recipes exactly, and did with this one as well.No amount of cooking was going to give me a sauce-like consistency without the pasta being reduced to gloop.I was so hopeful for this one.But nope.(And yes, I know I am in the minority here. But I also note that every reviewer who didn't like this recipe had the same comment. Gloop.

This was easy and it looked beautiful… but my sauce tasted a bit bitter - I think my lemon zest was the culprit… otherwise the sauce, while creamy, didn’t have any flavor. I’ll try it again with garlic and onion…and skip the zest.

Easy, fast and delicious! Added a single clove of garlic and did add the pinch of Aleppo pepper. This was terrific and very forgiving. I had a little less than the required amounts for the pasta and tomatoes in the pantry and everything worked out beautifully.

I used gluten free noodles and needed to add a bit of additional water for the pasta to cook thoroughly. Doubled the kale (just my preference) otherwise followed the recipe as written. Very good; will definitely make this again.

4/12/24…. 1/2 recipe sauté onion , peppers and garlic first then follow recipe and use crushed red pepper too ….absolutely delicious

I had to take a break while eating to post that I followed the recipe quite closely, while adding some garlic and onion, and this has no taste whatsoever. Well it taates like the parmesan I put on top.

Added sautéed onions and a bit of garlic. Used spinach instead of kale. Quick, easy, tasty.

I use this one pot technique, but first put the pan with tomatoes and garlic in the oven to roast. Then I followed the recipe mostly as written. This gave it a deeper flavor.

By the time the liquid cooked down into a sauce, the pasta was overcooked. I'll try it with less water next time.

Made thus for first time. Not sure it turned out like others describe in the notes. The ‘sauce’ reduction turned out to be quite glutinous. Maybe that’s what ‘silky’ refers to? Not a winner, sadly. Much prefer the Midnight Pasta recipe in NYT app.