One-Pot Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
467 kcal
-
Course
Main Course
-
Cuisine
Greek, International
One-Pot Pasta
Description
One-Pot Pasta begins by gently cooking diced onion and sliced garlic with chili flakes, salt, and pepper until softened, creating a fragrant base. Cherry tomatoes are added and cooked down to a saucy consistency. Then the dry pasta and water are combined with the tomato mixture and basil leaves, cooking uncovered while stirring frequently to prevent sticking. The pasta absorbs the flavors and cooks to al dente, while the liquid evaporates to form a concentrated sauce.
Fresh mozzarella torn into pieces is scattered over the pasta and covered briefly, allowing it to melt into creamy pockets that contrast with the bright tomato and aromatic herbs. Drizzling additional olive oil and chili flakes before serving adds extra depth and a slight kick. Fresh basil leaves provide a final fresh touch that complements the texture and flavor.
This one-pot method simplifies cooking and cleanup by combining steps. It suits casual weeknight meals or when using pantry staples alongside fresh produce. Adjusting pasta type or seasoning allows versatility, while ensuring the pan is large enough prevents pasta breakage and sticking. The dish is best served immediately for warm, melty cheese and tender pasta.
Ingredients
- 1 onion diced
- 4 garlic sliced or roughly chopped, cloves
- 12 oz cherry tomato or grape, halved if too large
- ¼ cup extra virgin olive oil plus more for drizzling
- 10 oz penne pasta or the pasta of your choice
- 8 oz mozzarella cheese fresh
- chili flakes
- salt sea salt
- black pepper freshly ground
- basil for serving, fresh
Instructions
- Heat the olive oil in a large, deep skillet.
- Add the chopped onions and garlic, a teaspoon of chili flakes, a generous pinch of sea salt, and freshly ground pepper. Cook until the onions and garlic are soft, transparent, and aromatic, about 3 minutes.
- Add the tomatoes and stir. Cook the tomatoes for 5-7 minutes over medium-high heat, stirring often. Season with sea salt and freshly ground pepper to taste.
- Mix the tomatoes with the pasta and pour 5 cups of water. Add a couple of basil leaves.
- Bring to a boil over high heat. Cook, stirring and turning the pasta frequently with a wooden spoon, until it is al dente and the water nearly evaporates about 12-15 minutes.
- Season to taste with sea salt and freshly ground pepper. Break the mozzarella into bite-size pieces and scatter it over the pasta. Drizzle some olive oil and chili flakes. Cover and let the mozzarella melt for a couple of minutes.
- Serve the fresh tomato pasta in bowls with fresh basil leaves. Drizzle some extra virgin olive oil and top with Parmesan if you like.
Notes
- Use a deep skillet large enough to accommodate the pasta length to avoid breaking.
- Fully submerge the pasta in water so it softens evenly.
- Stir gently and frequently to prevent pasta from sticking together.
- Season well at end of cooking to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 25mg | 1% |
| Potassium | 437mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
