Kale, tomato and lemon magic one-pot spaghetti

I tend to agree with most things Nigel Slater says and I agree with him that Anna Jones' A Modern Way to Cook is "brilliant". I found her first book, A Modern Way to Eat, inspirational and here this London lass is again, with a whole new set of fresh and exciting vegetarian recipes that are easy to make and fit in with how many of us want to eat and cook right now. Here is a perfect example:

Ingredients

400 g	Spaghetti, or linguine (Main)
400 g	Cherry tomatoes
2 large	Lemons, unwaxed, zested
100 ml	Olive oil
2 tsp	Sea salt flakes, heaped
400 g	Kale leaves, or spinach (Main)
1 bowl	Parmesan cheese, to serve (Anna uses a vegetarian one)

Directions

1. Put the pasta into the pan. Quickly and roughly chop the tomatoes in half and throw them into the pan. Add the lemon zest, 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.
2. 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 2 minutes.
3. 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 parmesan.

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. The key is to measure your water carefully and to use the right pan: you need a large shallow saute pan or casserole large enough to fit the pasta lying down. A large deep frying pan or wok would work well too.