I have seen the growing popularity of this one-pot self-saucing pasta dish floating around on the internet, so I decided to give it a go.This is a run-down of how to make it: prep your vegetables, put everything (everything) in a pot, boil for a few minutes, serve.
Sure this isn’t the most mouth-exploding pasta recipe around, but it certainly is one to appreciate when you want a meal now within 15 minutes of thinking about it.
I like spaghettini, a sort of skinny spaghetti. Fettuccine or linguine or I suppose most thin pastas would work.
350g cherry tomatoes,quartered (or regular tomatoes chopped)
2 onions, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 tsp red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 Tbsp olive oil, plus more for serving
salt and pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large pot.
Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil.
Serve with oil and Parmesan.
صحة و عافية
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