One Pot Pasta Dinner

I’m bringing you this one pot pasta dinner that is not only SIMPLE SIMPLE SIMPLE, but also creamy and delicious! I originally found this recipe on Pinterest, however as I was searching into it I realized many foodies have made and posted this recipe! So I guess it’s out there in foodie land so I thought I’d give it a shot and share it with my fellow foodie followers! Wow that was a mouthful! It’s the perfect dish to have on a busy weeknight so I thought it was perfect for a quick and easy dinner to get on the table. It’s the perfect definition of a One Pot meal. Literally all you do is take the ingredients, throw them in a pot, light the stove and let that very pot do it’s job. No seriously. That’s all. Really. I have to admit it didn’t turn out the way that I had envisioned, but honestly that’s the beauty of trying a new recipe, that’s the joy I find in cooking. When you start a new recipe you never really know how it’s going to turn out. You follow the directions and sometimes it’s a flop, I swear and stomp my feet like a little kid saying, “Why??? What did I do, I followed the directions!!” If it’s one thing I’ve realized it’s that’s really the “Joy” in cooking, you take the good with the bad and you learn.  I’ve also learnt that sometimes the “vision” isn’t always the result, again something else I’ve come to love in the kitchen! This dish is healthy, hearty and will please the whole family!

One Pot Pasta with Fresh Tomatoes and Basil
recipe slightly adapted from Martha Stewart
Yield: 4-6 servings

12 ounces spaghetti, linguini or fettuccine *
1 large onion, very thinly sliced, about 2 cups
4 – 6 garlic cloves, very thinly sliced
12 ounces or 3 cups grape tomatoes, halved
10 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
Topping: Freshly grated Pecorino Romano or Parmesan cheese, several basil leaves thinly sliced

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.

Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with fresh cheese and additional basil. Enjoy!