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


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. Chelsea says

    Any advice for making this with thin spaghetti instead? I’m not a huge fan of linguini. I’m thinking of decreasing the liquid and throwing the pasta in 3-5 minutes before the end?

  2. Debora says

    I made this one pot wonder and last 4 minutes added 1# of thawed deveined shrimp! Delish! Thanks!

    • says

      Hi Julie! Glad you asked. There are two ways to get a Print option. The first is on every post. When you look at the sharing icons at the top of every post (for the most popular social media platforms like Facebook, Pinterest, Google Plus, etc), there is also a button at the far right with a simple + on it. Click that, and a whole plethora of other social media options become visible. Included in that is a Print button, somewhere in the middle. The other way, which is easier but NOT in every post yet, is within the post itself, on posts that feature our new Easy Recipe format. It will be at the top of the recipe, right underneath the thumbnail of the recipe photo. This isn’t on every post yet, only most of our more recent ones), but we’re working to get it there. On the ones where Easy Recipe isn’t in use, you can just find it under the social media buttons as described above.

      Hope that helps!

  3. Connie says

    I make this at LEAST once a month!! We add two HUGE handfulls of fresh spinach and sometimes some shrimp. Also, since most pasta comes in 1 lb boxes (recipe calls for only 12 oz) I add a cup of white wine to bump up the liquid to accommodate the extra 4 oz of linguini. Family LOVES it!

    • Jamie Greenfield says

      Thanks for this tid bit of information! I was just wondering if I add more stock, water or what and how much! I also add shrimp or chicken to it;)

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