One Pot Wonder Tomato Basil Pasta Recipe

One Pot Pasta BEFORE

One Pot Wonder Pasta – BEFORE

Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me.

You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along  with the pasta. The tastes and textures of this dish are shockingly good. And the “sauce” made by the starch from the pasta combining with the reduced vegetable broth is truly remarkable.

I started with the idea from a photo I saw in this months’s Martha Stewart Living magazine, but I added some things to make this recipe my own and that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. And Oh Yes! – I used vegetable broth, not water and salt as called for in the recipe. I used regular vegetable broth, not a low-sodium version, and this was the perfect seasoning for the pasta.

I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith. This dish is a revelation, and I’ll make it again and again.

NOTE: This recipe and new technique just scream out for experimentation by passionate cooks, so please feel free to tweak as desired, and come back and let us know your favorite version(s)!

Happy Meatless Monday, all!

One Pot Pasta AFTER

One Pot Wonder Pasta – AFTER

— posted by Donna


5.0 from 6 reviews
One Pot Wonder Tomato Basil Pasta Recipe
 
Prep time
Cook time
Total time
 
A one pot wonder easy enough for a weeknight meal that will rock your kitchen!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4 to 6 servings
Ingredients
  • 12 ounces linguine pasta
  • 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
  • 1 medium sweet onion, cut in ¼ inch julienne strips (use an onion such as Vidalia or Walla Walla)
  • 4 cloves garlic, very thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 4½ cups vegetable broth (use regular broth and NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • 1 bunch (about 10 to 12 leaves) basil, diced
  • Parmesan cheese for garnish
Instructions
  1. Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
  2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired .
  3. Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

 

ONE POT WONDER TOMATO BASIL PASTA

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Other one-pot pasta wonders:

My friend the Mountain Mama made One Pot Pasta with MIni Chicken Meatballs
Week of Menus has the flavor trio of Sausage, Broccolini and Garlic Pasta
I’ve never had gluten-free pasta, but Martha makes me want to try with her Pasta Putanesca

Comments

  1. Tracy Henning says

    I’ve made this several times and it’s always a favorite! I’ve added peeled, raw shrimp and a bag of fresh spinach to the top of the pot for about 5 minutes and it makes an awesome, fancy meal.

  2. KERI-ANN says

    OMG – so I made this *almost* exactly as is – the only difference was that I added ground beef to it – otherwise I followed the recipe and it was AMAZING!!!!! I love how creamy the pasta was! Will definitely make again!

  3. DJ KUBIK says

    Made this tonight because it looked like a quick and easy weeknight dinner. This recipe surpassed my expectations and got rave reviews from all who ate it. It is wholesome, flavorful, plentiful and most of all really inexpensive. It will definitely be added to the monthly rotation.

    • Judy says

      I make this often. LOVE IT! Quick, easy, and so yummy. I have added various things, like pieces of chicken, mushrooms, and fresh tomatoes from my garden. Love the kick of red pepper flakes.

  4. neillee says

    I’m making this tonight for the first time. Would hot sausage or regular go best and would I cook them on the side and throw in when done? Also, if using frozen cooked shrimp; when can I toss those in as well? Thanks! Can’t wait!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: