When I saw this recipe a few months ago, I was very skeptical. I mean, I have never seen a pasta dish cooked in 1 pot, without even having to strain the pasta. However, if Martha Stewart is putting it in her magazine as an ‘amazing’ recipe, then I am going to believe that the people over there have tested it out and approved. So, I added it to my menu plan a few weeks ago and never looked back. A great thing about this recipe is that it’s likely you already have all the ingredients in your pantry and fridge. It’s also very inexpensive, doesn’t use a lot of ingredients, and it’s done in under 30 minutes, which, in my book, classifies it as a quick meal.
Like I said, I was skeptical, but as this was cooking, it was literally filling my house with a delicious aroma, and it looked so good. Not only did it look good though, it tasted ‘amazing’ , just as Martha Stewart said. By cooking the pasta in the vegetable broth, it really took on a nice flavor and it came out with a super different texture (the pasta). It wasn’t hard, yet it wasn’t mushy…it was pasta perfection. I still think it’s crazy that you just throw everything into the pot and let it do it’s thing…but it works, trust me! I have eaten a lot of pasta in my 29 years, and this was good….really good.
I’ll probably be cooking this once every couple weeks, that’s how good it was. Try this now, you won’t regret it.
Speaking of One Pot pastas, you HAVE to get yourself a skillet/pot like the one I have – it’s amazing. No longer do I have to use a HUGE pot, and then worry about washing it, nor do I have to squeeze everything into my shallow sided skillet and have the sauce bubble over – this high side skillet is seriously made for these one pot pasta dishes. The cleanup is a breeze too – you can toss it in the dishwasher, but I really prefer to hand wash because it takes 15 seconds max, and then it doesn’t cramp up my dishwasher!
- 12 ounces linguine pasta (however, I think you could just do the 16oz box and be fine)
- 1 can (15 ounces) diced tomatoes with liquid ( I used fire roasted for a little kick)
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or a lot more if you like it spicy!)
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped
- 4 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish
- Place pasta, tomatoes, onion, garlic, basil, 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 , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
- I ended up cooking mine for a total of around 20 minutes. I brought it to a boil, and then let it simmer until almost all the 'sauce' was soaked up into the noodles. There was a tiny bit left, which in my opinion was the perfect amount. This time is really going to depend on how low/high you have the simmer. Watch it closely.
- You can add other veggies to this as well, and probably even add meat if you don't want to leave it out. However, this dish was perfect with the above ingredients, so try it out!
Like one pot meals as much as we do?! Check out these from Domestic Superhero
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