One Pot Wonder Tomato Basil Pasta Recipe
May 19, 2013 in Vegetarian Entrees
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 Wonder Pasta – AFTER
– posted by Donna
I used a can of diced tomatoes, but as the summer tomato harvest begins, I will try this recipe again using garden ripened tomatoes. Will report back in July, all!
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
Just made this one pot wonder tonight. I added in some julienned spinach towards the end and some Italian sausage. It took awhile longer to cook the broth down. Still a delicious meal!
This is a delicious recipe! For an added treat, I’d suggest fresh oregano and basil; it makes a world of difference! Fresh herbs have more intense flavor, and as a starting point I’d suggest 1 stalk worth of oregano leaves and 3 fresh basil leaves per serving. Pull the leaves from the stalk of oregano, and mince the oregano. Cut the basil into larger pieces to add some nice green color; the aroma is fantastic as well as is the flavor!
I made this recipe tonight with gluten free spaghetti (Simply balanced from Target). The flavors and sauce were very tasty. The recipe got a thumbs up from even my pickiest kid. If using gluten free pasta, I think that pasta in shapes like rotini, bow tie, etc get less sticky and hold up a bit better. The gluten free pasta can stick together. Next time I will grill up some Italian Sausage for my meat eaters.
I just cooked this for the first time. AMAZING! I will definitely cook this again
Any idea what the fat and fiber count is?
Wow, if this works as well as you say, what an amazing timesaver this will be!
Funny, because I JUST found a similar recipe last weekend! I guess this means I am fated to try it! I’m with you, though…I’d add the basil at the end.
Here’s the one I saw: http://www.myrecipes.com/recipe/pasta-tomato-basil-sauce-50400000132600/
I will try this tonight but I do not have tomatoes. I will be trying it with rotel original I think it might be ok since it has tomatoes and spice from the chilies that are in it. We will see how it turns out and I will let you know.
OH MY GOD!!!! I’m no chef by any means and have little time to make stuff after work for twin 15yr olds and a husband…but this….THIS IS….HALLELUJAH!!! LOL
I was a little light on the broth but it still turned out amazing!!! So easy to make and smelled wonderful!! So glad I came across this recipe!! As an added bonus…I threw in some steamed spinach (frozen from bag–told you I’m no chef) after cooking and it was good!!
Your recipe says stir in basil leaves after cooking but your picture appears to show them in the pot before cooking. Which is correct?
Heather— I actually didn’t have any basil leaves but used some flakes. I put those in a the start.
I used fresh basil leaves and cut them up. I put them in the pot fresh before cooking. It came out great. I also added mushrooms.