One Pot Pasta is a thing–it’s all over the internet, so I tried it. It’s good, but be aware that since you’re NOT draining the pasta, there is a slight starchy quality to the sauce. It was quite good though, and it makes a quick meal with no colander to wash. Also, there’s no walking to the sink with a heavy pot of boiling water (to drain the pasta). I adapted this recipe from Martha Stewart, except I prefer thinner pasta, so I used spaghetti instead of linguine.
EASY ONE POT PASTA
12 ounces spaghetti
12 ounces cherry tomatoes, or chopped fresh tomatoes, if in season
1 onion, diced
4 cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
2 sprigs fresh basil, plus torn leaves for garnish
2 Tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1/4 teaspoon black pepper
4.5 Cups water
vegan parmesan for sprinkling, such as Go Veggie Grated Parmesan Topping
In a large skillet with straight sides, or a small stock pot (which is what I use for everything), combine uncooked pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper and water. Bring to boil over medium-high heat. Keep at a low boil, stirring and turning pasta frequently with tongs, until pasta is al dente, and water has nearly evaporated, about 10 minutes. Divide among bowls and garnish with basil.
Serve with any toppings you like, such as vegan parmesan, sundried tomatoes, Kalamata olives, artichoke hearts, lemon zest, toasted pine nuts, cannellini beans, sautéed vegan sausage, blanched broccolini, etc.
Notes: Can also be made with linguine. Do not try this with capellini or angel hair, because finer pasta sort of breaks down into a starchy mess (speaking from experience). I made this twice so I could be sure of the technique. If there are no fresh tomatoes in season, I suppose one could try using well-drained canned tomatoes, and a few Tablespoons less water.
I used red and yellow Amish tomatoes.