One pot Spaghetti: A Quick and Filling Recipe for the Weekends

food, one pot spaghetti: a quick and filling recipe for the weekends

One pot Spaghetti: A Quick and Filling Recipe for the Weekends

BBC Good Food connoisseur Cassie Best brings us the oh-so-good recipe for our favorite Spaghetti.

Cassie Best is a culinary expert and a BBC Good Food chef who is here to save our tedious cooking days with the quick and savory recipe of one-pot spaghetti. Her major passion is baking, but her understanding of food and gourmet methods stretches far beyond that. She has created a wide range of meals, from grilled cheese sandwiches to beef and cheese quiche, and from milkshakes to lamb and millet hamburgers. She also is a regular presenter at BBC Good Food Show live events, and enjoys inspiring people with simple meal ideas, cooking tips and methods, and advice on the best kitchen equipment (as shown by her reviews of the best cake-decorating gadgets).

So let’s dive right into this simple and straightforward weekday evening supper. Our favorite broccoli pasta version includes only five main ingredients (spaghetti, broccoli, garlic, anchovies, and chili) and requires only one pot. It’s a meal you’ll want to make frequently. This one-pot pasta meal is not only low in calories, but also gentle on your wallet. It’s quick and easy to make, and it’s loaded with flavors. This distinctive and flavorsome pasta and broccoli dish combines delightful, savory, and hot flavors. This dish has advantages from being generously drizzled with olive oil. To hoover up the sauce, end up serving with a new, insulative slice of focaccia.

Procedure to make this:


  1. Saute the spaghetti according to the package directions in a large pot of boiling salted water. Trim the broccoli into tiny spikelets, thin slice the silky stalks, and add to the pasta for the final 3 minutes of cooking.


  1. In the meantime, heat 3 tablespoons of olive oil in a frying pan and add the anchovies and chillies. Cook, stirring constantly, for about 5 minutes, or until the breadcrumbs are crunchy and bright.


  1. Bring the spaghetti to the pan after draining. Lob with three-quarters of the crumb combination, salt and pepper, and the remaining two tablespoons of olive oil. Sprinkle the residual crumbs over each serving.




  • 350g dried spaghetti
  • 350g broccoli
  • 6 anchovies, chopped
  • 2 fresh red chillies, seeded and finely chopped
  • 100g white breadcrumbs, made with stale bread

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