One pot pasta

Last week, my sister told me off saying it was unacceptable that I had not tried out THE one pot pasta,. The idea: cook the pasta directly with the ingredients for the sauce to have a pasta dish ready in minutes! I was a little skeptical about that one (I imagined uncooked pasta and soggy tomatoes) but receiving my new mint green cast iron pot from Le Creuset, I thought time to give those one-pot pasta a try (and you know, I’m never against less washing up at the end of the meal!).

Well, I’m more than happy with the result. I followed the instructions to the lettre of my sister, who, as a one pot pasta addict as already tried out many flavours and almost all the types of pasta one can think of. Following her advice saved me from pasta that stick to the bottom of the pot! With just 5 more minutes than conventional cooking, you easily get a hot pasta dish that you can serve directly! And the sauce is creamy to perfection, without adding any cream! This way of cooking makes the flavours way more intense and the pasta is just al dente. So there you have it, I’m addicted to both my new pot and this one-pot pasta recipe. I even made a small GIF to show you how easy this is ;-) And also, thank you sistaaa!

Imprimer

Tomato, basil and parmesan one pot pasta

Prep time: 10mn
Cook time: 17mn

Serves 2

Ingredients

250g of pasta (here small conchiglie)
½ onion
1 garlic clove
180g cherry tomatoes
10 fresh basil leaves
2 pinches of dried thyme
salt and pepper
2 tablespoons tomato paste (optional)
3 tablespoons grated parmesan cheese
olive oil

Instructions

Peel and chop the onion. Peel and chop the garlic. Rinse and cut the cherry tomatoes in 4. Chop the basil.
Put the pasta in your saucepan or pot. Here is my sister's advice to prevent the pasta from sticking at the bottom of the pan: add little olive oil and mix well to coat all the pasta.
Add onion, garlic, cherry tomatoes, basil, thyme, 2 large pinches of salt and a little pepper. Mix and cover with water. Heat the pan over high heat until the water boils, then reduce the heat to medium. Simmer, stirring very regularly until the pasta is al dente*. If the water evaporates too quickly feel free to add more in small amounts.
You can add a little tomato paste after cooking to intensify the flavour of the sauce. When the pasta is cooked, add the parmesan and mix. Enjoy immediately.

Notes

You usually need to cook the pasta for 5 more minutes than what is recommended on the pasta's packet. Feel free to adapt depending on the type of pasta you use.