One-Pot Pasta

One-Pot Pasta

from jessicagavin.com
30 min

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 extra-virgin olive oil (plus more for drizzling)
  • ½ cup yellow onion (¼-inch dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 pound cherry tomatoes (about 3 cups, halved)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 ounces spaghetti (dried)
  • 3 cups water
  • 1 cup unsalted chicken stock (or broth)
  • ¼ cup parmesan cheese (freshly grated, plus more for sprinkling)
  • 1 tablespoon basil (thinly sliced)

Directions

  1. 1

    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.

  2. 2

    Add the garlic, Italian seasonings, and chili flakes (if using), stir, and cook for 30 seconds.

  3. 3

    Add the tomatoes, salt, and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.

  4. 4

    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.

  5. 5

    Add parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.

  6. 6

    Taste and season with more salt and pepper as desired.

  7. 7

    Garnish with more cheese, basil, and black pepper. Divide among plates and serve warm.