One Pot Pasta Recipe
This recipe is a versatile and flavorful starting point. We’re using classic Italian flavors, but the beauty of this dish lies in its adaptability. Read on for the core recipe, then explore our customization tips.
Equipment
- 1 A large, wide pot or Dutch oven with a lid
Ingredients
- 1 tbsp Olive Oil For sautéing the aromatics
- 1 Medium Size Onion, finely chopped Adds a sweet and savory base.
- 4 Cloves Garlic, minced For that essential aromatic kick.
- 400 g Cherry Tomatoes, halved These will break down and create a fresh, vibrant sauce.
- 200 g Dried Pasta Fettuccine, spaghetti, or penne work well. See notes below for different pasta shapes.
- 4.5 cups Vegetable or Chicken Broth Use a good quality broth for a richer flavor.
- 1 tsp Dried Oregano For a touch of Mediterranean flavor.
- ½ tsp Red Pepper Flakes (optional) For a gentle warmth.
- Salt and freshly ground Black Pepper to taste
- A generous handful of fresh Basil leaves, torn
- ½ cup grated Parmesan Cheese, plus more for serving For a salty, nutty finish that helps thicken the sauce.
Instructions
- Sauté the Aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Build the Base: Add the halved cherry tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until they start to soften and release their juices.
- Combine Everything: Now for the magic. Add the dried pasta, vegetable or chicken broth, and dried oregano to the pot. Stir everything together, ensuring the pasta is mostly submerged in the liquid. Season with a good pinch of salt and pepper.
- Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover the pot and let it cook for about 15-20 minutes, or until the pasta is al dente. It’s crucial to stir every few minutes to prevent the pasta from sticking to the bottom of the pot.
- The Finishing Touches: Once the pasta is cooked to your liking and most of the liquid has been absorbed, creating a luscious sauce, remove the pot from the heat. Stir in the fresh basil and grated Parmesan cheese. The residual heat will wilt the basil and melt the cheese, further thickening the sauce.
- Serve and Enjoy: Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately in warm bowls, with an extra sprinkle of Parmesan cheese and a few fresh basil leaves.