One Pot Pasta from Your Pantry

Delicious pasta from one pot (Photo by Erich Boenzli)

5 from 1 vote

One Pot Pasta from Your Pantry

I went shopping the other day and while I was looking around in the produce department, I got hit by a whiff of fresh basil...let's make a one pot pasta...

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: one pot pasta

Servings:

Calories: 404kcal

Author: Erich Boenzli

Ingredients

12 ounces spaghetti
1 (dry) pint grape tomatoes, halved
3 large leaves of basil, roughly chopped
1 shallot, chopped
4 cloves garlic, finely chopped
1 teaspoon hot pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon salt (add more to taste)
½ teaspoon black pepper
1 tablespoon tomato paste
1 anchovy
1 Knorr beef bouillon cube
4 cups water (add more as needed)
4 slices cooked bacon, cut into bits (optional)
Parmigiano-Reggiano, freshly grated

US Customary - Metric

Instructions

Put all ingredients (except for the grated cheese, bacon, and some extra basil for garnish) in a large pan and add the water.
12 ounces spaghetti, 1 (dry) pint grape tomatoes, halved, 3 large leaves of basil, roughly chopped, 1 shallot, chopped, 4 cloves garlic, finely chopped, 1 teaspoon hot pepper flakes, 2 tablespoons extra virgin olive oil, 1 teaspoon salt (add more to taste), ½ teaspoon black pepper, 1 tablespoon tomato paste, 1 anchovy, 1 Knorr beef bouillon cube, 4 cups water (add more as needed)
Bring to a boil, and while frequently tossing the ingredients, cook in bubbling water for 10 minutes or so. You want the pasta to be al dente and the liquid to be mostly absorbed and evaporated. The starch from the pasta will create a nice, creamy sauce. Add water if it evaporates too quickly.
Serve on a plate, add the grated cheese and bacon bits, and top it with a couple basil leaves.
4 slices cooked bacon, cut into bits (optional), Parmigiano-Reggiano, freshly grated
This is a good time to bring out your top-shelf extra-virgin olive oil and sprinkle some over the whole dish.
Tip: If you want to sauté the garlic, shallots, anchovy, and tomato paste first in the olive oil for a couple of minutes, that will give your dish even more depth. But I wanted to keep the instructions as simple as possible and as a one-pan, one-cooking-step kind of recipe.

Notes

Nutrition