Inspired by Meghan Markle’s Skillet Spaghetti 

Meghan Markle’s skillet spaghetti sparked plenty of conversation for being exactly the sort of recipe people actually want to cook - simple, quick and made in one pan with very little effort.

This version keeps the same easy approach but leans a little harder into flavour.

Sweet tomatoes cook down with garlic-infused oil and ’nduja until everything turns rich and silky, while spinach and lemon added at the end stop the sauce feeling too heavy. The pasta cooks directly in the pan, absorbing the stock and tomato juices as it goes, which gives the whole dish a glossy, almost slow-cooked texture in under half an hour.

It’s simple food, but the kind that feels properly satisfying.

Serves 2

You’ll Need

• 2 tbsp Cool Chile mojo de ajo or garlic-infused oil
• 400g cherry tomatoes, halved
• 1 heaped tbsp Cool Chile chipotle in adobe paste
• 175g dried spaghetti
• 1 small bunch spinach
• 50g Parmesan, finely grated
• Parmesan rind, if you have one
• 250ml stock
• Zest of 1 lemon
• Salt

To finish

• Extra Parmesan
• Fresh basil
• Chilli salt, optional

To Make

• Heat the garlic oil in a large frying pan or shallow saucepan over a medium heat.
• Add the cherry tomatoes along with a good pinch of salt and cook for 2–3 minutes until they begin to soften and collapse slightly.
• Stir through the chipotle paste and let it mix into the tomatoes, creating a rich, smoky base for the sauce.
• Add the spaghetti along with the stock and Parmesan rind if using. Bring everything to a gentle boil, then lower the heat slightly, cover and simmer for around 6 minutes, stirring occasionally so the pasta doesn’t stick.
• Once the pasta is nearly cooked, stir through the spinach and continue cooking for another few minutes until wilted and glossy. The sauce should reduce slightly and cling to the spaghetti.
• Finish with the lemon zest and taste for seasoning.
• Serve with extra Parmesan, fresh basil and a pinch of chilli salt if you like a little more heat.

Why This Works

Cooking pasta directly in the sauce gives everything far more flavour than boiling it separately. The starch from the pasta thickens the tomatoes and stock naturally, creating a silky sauce without needing much else.

The ’nduja brings warmth and richness, while the lemon added at the end cuts through everything and keeps the dish feeling fresh rather than heavy.

It’s fast, comforting and exactly the sort of dinner that feels slightly more impressive than the effort involved.

Best Served With

A simple green salad, crisp leaves with lemon dressing or something crunchy on the side.

And ideally, more Parmesan than feels reasonable.

FAQs

What is skillet spaghetti?

Skillet spaghetti is a one-pan pasta dish where the spaghetti cooks directly in the sauce rather than separately in boiling water.

Why cook the pasta in the sauce?

It creates a richer flavour and silkier texture because the pasta releases starch directly into the sauce as it cooks.