PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 4 people
This one-pot pasta is one of the best pasta recipes! It is a breeze to make using only a few simple ingredients. An easy pasta dinner that you can whip up any time. I love this pasta as is, but feel free to add shrimp or spinach if desired.
I enjoy home-cooked meals, and that includes Italian pasta. For best results, use spaghetti. I do not recommend thicker pasta such as fettuccine as they are harder to cook. As for the tomatoes, I love to use Campari tomatoes because they are juicier, sweeter, and less acidic. Enjoy a healthy, easy, and quick pasta meal whenever with this the best one-pot pasta recipe!
Ingredients
6 cloves garlic, minced
1 c. chopped onion
2 tbsp olive oil
14 ounces (400 grams) of fresh tomatoes, diced
2 c. chicken broth
8 ounces (226 grams) of spaghetti
1/4 c. shredded Parmesan cheese
1 tbsp chopped Italian parsley
1 tbsp chopped Italian basil
1/4 tsp salt or to taste
How to make One-Pot Pasta
Step 1: In a wide skillet, pan, or pot, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the pan and cook for about 3 minutes until they begin to brown. Next, add the tomatoes along with the chicken broth, Italian basil, and spaghetti.
Step 2: Using a spatula, press the spaghetti to submerge it in the liquid. You can break the spaghetti before cooking in halves if using a not wide enough pan or pot. Put the lid on and adjust the heat to medium-low. Cook for another 8 minutes or until the pasta is al dente. Pour in a little bit more chicken broth if the pasta is not cooked after 8 minutes. Replace the lid and cook for an additional 1 to 2 minutes.
Step 3: Remove the cover and season with salt. Turn the heat off and sprinkle the pasta with Parmesan cheese and parsley. Serve the pasta immediately. Enjoy!
Note:
If desired, you can add spinach and shrimp to the pasta.
NUTRITION FACTS:
Yield: 4 people, Serving Size: 1
Amount Per Serving: Calories 223, Total Fat 9g, Saturated Fat 2g, Trans Fat 0g, Unsaturated Fat 7g, Cholesterol 6mg, Sodium 690mg, Carbohydrates 29g, Fiber 3g, Sugar 7g, Protein 8g
Ingredients
- 6 cloves garlic, minced
- 1 c. chopped onion
- 2 tbsp olive oil
- 14 ounces (400 grams) of fresh tomatoes, diced
- 2 c. chicken broth
- 8 ounces (226 grams) of spaghetti
- 1/4 c. shredded Parmesan cheese
- 1 tbsp chopped Italian parsley
- 1 tbsp chopped Italian basil
- 1/4 tsp salt or to taste
Instructions
Step 1: In a wide skillet, pan, or pot, heat the oil over medium heat. Once the oil is hot, add the onion and garlic to the pan and cook for about 3 minutes until they begin to brown. Next, add the tomatoes along with the chicken broth, Italian basil, and spaghetti.
Step 2: Using a spatula, press the spaghetti to submerge it in the liquid. You can break the spaghetti before cooking in halves if using a not wide enough pan or pot. Put the lid on and adjust the heat to medium-low. Cook for another 8 minutes or until the pasta is al dente. Pour in a little bit more chicken broth if the pasta is not cooked after 8 minutes. Replace the lid and cook for an additional 1 to 2 minutes.
Step 3: Remove the cover and season with salt. Turn the heat off and sprinkle the pasta with Parmesan cheese and parsley. Serve the pasta immediately. Enjoy!
Notes
If desired, you can add spinach and shrimp to the pasta.
