One Pot Tomato Basil Pasta
We didn’t anticipate a lot of things about the life we are living now. Neither did we anticipate how happy it was possible to be while cooking our favorite dishes together or that it was easy to inculcate work and life balance naturally, and find a sense of solace through the same. Today’s recipe is the easiest pasta dish you will ever make. They are super delicious and a little different than your standard authentic “pasta”.
This dish ( which is originally from Martha Stewart ) is the quintessence of our everyday food. Simple, vegetarian, full of flavours, one pot, and fresh. It’s a family favourite and it was one of the first meals we ever cooked together. We’ve made this recipe with regular whole wheat pasta and some of our favorite toppings, but feel free to use and tailor the toppings and pasta to your choice, sub in your favourite veggies, top with cheese – the option are endless.
Furthermore,this dish is not restricted to the ‘PM’ but would also make a great quick lunch.
Enjoy the recipe and have a wonderful week ahead.
- 200 g spaghetti ( in India we use 'Arigghi' wholewheat spaghetti )
- 20-25 cherry or grape tomatoes
- 2 red onion, finely sliced
- 4 garlic cloves, finely chopped
- 1 large bunch ( 15-20 ) fresh basil, diced
- 1 bunch ( 8-10 leaves ) parsley, diced
- 1 tsp red pepper flakes
- 2 tsp dried oregano leaves
- 1 tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 4 cups waters
- Salt, to taste
- Freshly grated Parmesan cheese, garnish
- In a large stock pot, combine pasta, tomatoes, onion, garlic, basil, and parsley. Pour in water. Sprinkle on top with red pepper flakes, oregano and black pepper ( you will likely add more later depending on your personal taste, our Indian palette loves pepper ). Drizzle top with oil olive.
- Cover pot and bring to a boil, reduce heat to a simmer until the pasta is cooked to al dente - will vary depending on kind of pasta - but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
- Once cooked, stir and taste to adjust seasonings. We added more fresh herbs , salt and black pepper at this point. Remove from heat and top with some parmesan or parmigiano reggiano and more fresh parsley or basil. Serve either warm or at room temperature.
- Do NOT drain the pasta. It cooks up with the other ingredients and the starch that is left out of the pasta makes a rich and warm sauce.
- We in India love our spices, hence the quantity of red and black pepper may vary. Adjust as per your taste.