Meghan Markle Pasta

Nutrition values are AI-estimated based on ingredients.

• About two tablespoons of oil
• A few cloves of finely chopped garlic
• A small amount of finely chopped green chilies
• Approximately one to one and a half cups of halved baby tomatoes
• A sprinkle of salt
• A dash of black pepper
• One to two tablespoons of red tomato paste
• A teaspoon or two of red chili flakes
• About three to four cups of water
• One cup of drained canned chickpeas
• A bundle of bucatini pasta (approximately 250-300g)
• A handful of fresh basil leaves
• About one cup of chopped spinach
• About one cup of chopped kale
• A sprinkle of lemon zest
• A squeeze of lemon juice
• A generous grating of Parmesan cheese
• Additional halved baby tomatoes (for garnish)
• Additional grated Parmesan cheese (for garnish)
• Fresh basil leaves (for garnish)

1. 1Heat about two tablespoons of oil in a red cast iron shallow pan or Dutch oven.
2. 2Add finely chopped garlic and green chilies to the hot oil and sauté briefly until fragrant.
3. 3Introduce halved baby tomatoes to the pan and stir, allowing them to soften slightly.
4. 4Season the mixture with a sprinkle of salt and a dash of black pepper.
5. 5Add one to two tablespoons of red tomato paste, stir well to combine, and cook out its raw flavor.
6. 6Sprinkle in a teaspoon or two of red chili flakes and mix everything again.
7. 7Pour about three to four cups of water into the pan and bring the mixture to a simmer.
8. 8Add one cup of drained canned chickpeas, cover the pan with its lid, and simmer for a few minutes.
9. 9Upon opening the lid, carefully place a bundle of bucatini pasta (250-300g) into the simmering liquid.
10. 10Scatter a handful of fresh basil leaves over the pasta and gently push them into the liquid.
11. 11Cover the pan once more, allowing the pasta to cook and absorb the sauce.
12. 12After a few minutes, remove the lid and add about one cup each of chopped spinach and kale on top of the pasta.
13. 13Gently fold and toss the greens into the pasta and sauce using serving tongs, then cover briefly to steam the greens.
14. 14Remove the lid, thoroughly toss the pasta until the sauce has thickened and coated the bucatini, and the greens are tender.
15. 15Finish the dish by adding lemon zest, lemon juice, and Parmesan cheese, tossing everything, then serve hot in a bowl, garnished with additional halved baby tomatoes, grated Parmesan cheese, and fresh basil leaves.

These instructions are our analysis of the original video. Watch on YouTube →