My favorite weekday comfort food is super easy to cook, even in my tiny Tokyo kitchen. It requires just one pan, and the ingredients are always in stock and reasonably priced at any Japanese supermarket. I highly recommend this recipe to anyone looking for a delicious, healthy and simple recipe to cook and enjoy after a hard day at work. It is a mild, zesty and oily pasta dish that would strongly appeal to most Japanese tastes in my opinion.
The recipe below makes enough for 3-4 servings and works wonderfully as a packed lunch the following day.
You will need
400g spaghetti or linguini pasta (I prefer linguini if the supermarket has it!)
400g cherry tomatoes (any small tomatoes are fine, but make sure they are fresh)
2 lemons (we will be using just the zest of the lemon – so the outside, yellow portion of its peel)
2 tablespoons of salt (sea salt, preferably)
400g spinach or kale (personally, I prefer spinach)
100ml olive oil (this may seem like a lot, but it’s essential for the rich flavor and texture)
1 litre water
Step 1) First, put the dry pasta into a large, deep saucepan. Chop the cherry tomatoes in half and thrown them into the pan with the pasta. Grate the zest of two lemons and scatter it over the pasta and tomatoes. Pour in 100ml of oil and add the salt.
Step 2) Next, pour one litre of boiling water into the pan and heat on high heat until it is bubbling nicely. Lower the heat slightly and simmer, gently mixing and moving the pasta around with tongs so that everything cooks evenly. Continue doing this until most of the water has been absorbed by the pasta. This usually takes around 10-15 minutes.
Step 3) Finally, add the kale or spinach and cook for a further three or four minutes. Add some more salt or seasoning if you feel it needs it, and you’re done!
Step 4) Enjoy!