Salt and pepper, to taste ( you will need 2-3 tsp salt and generous pinch of freshly ground pepper in this recipe, but please adjust according to taste)
4 cups (900 ml ) water ( you could use vegetable or chicken stock as well for added flavor, start with 900 ml/4 cups water and increase if required. You could also replace the liquid with ¼ cup red wine- it works really well in the recipe)
1 cup kale, leaves removed from the stock, and chopped into bite sized pieces
¼ cup freshly grated parmesan
Instructions
In a pan (large and deep enough to cook the spaghetti), heat the oil.
Add the spaghetti, red pepper flakes, water/stock, basil leaves (reserve few leaves for garnish) and bring to a boil over high heat.
Cook the pasta, stirring frequently with tongs, until al dente and the water has nearly evaporated, 8-10 minutes. Remove from flame. Add the grated parmesan cheese and mix everything together.
In case the sauce looks too thin, leave the pasta in the pan for 10 minutes for the sauce to thicken. Adjust seasoning.
Serve garnished with torn basil leaves, and little more parmesan cheese.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/07/19/one-pot-pasta-recipe-quick-weeknight-dinners/