One-Pot Pasta
Yield: 4 servings
Calories: 397kcal
This one-pot pasta recipe combines spaghetti with ripe fresh tomatoes and herbs. It's an easy dinner to make any day of the week!
Ingredients
- ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
- ½ cup (67 g) yellow onion, ¼-inch dice
- 1 tablespoon (9 g) minced garlic
- 1 teaspoon dried Italian seasoning
- ⅛ teaspoon red pepper flakes, optional
- 1 pound (454 g) cherry tomatoes, about 3 cups, halved
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 8 ounces (227 g) spaghetti, dried
- 3 cups (720 ml) water
- 1 cup (240 ml) unsalted chicken stock, or broth
- ¼ cup (10 g) parmesan cheese, freshly grated, plus more for sprinkling
- 1 tablespoon (2 g) basil, thinly sliced
Special Equipment
Instructions
- Heat a large high sided skillet or dutch oven over medium heat. Add ¼ cup olive oil, once hot add the onion. Cook until fragrant and begins to turn translucent, about 2 minutes.
- Add the garlic, Italian seasonings, and chili flakes (if using), stir, and cook for 30 seconds.
- Add the tomatoes, salt, and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.
- Add the pasta, water, and chicken stock. Bring the liquid to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 10 to 12 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn off the heat.
- Add parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.
- Taste and season with more salt and pepper as desired.
- Garnish with more cheese, basil, and black pepper. Divide among plates and serve warm.
Nutrition
Calories: 397kcal | Carbohydrates: 51g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 436mg | Potassium: 454mg | Fiber: 3g | Sugar: 5g | Vitamin A: 648IU | Vitamin C: 28mg | Calcium: 120mg | Iron: 2mg
Recipe Link