One-Pot Tomato Basil Pasta
Pasta cooked right in its own garlicky tomato broth so the starch turns into a silky sauce, with fresh basil folded in at the end.
Ingredients (serves 4)
- 12 oz spaghetti
- 1 can crushed tomatoes
- 1 onion
- 4 cloves garlic
- 1 bunch basil
- 3 cups vegetable stock
- 1/4 tsp red pepper flakes
- 1/2 cup grated parmesan
- 2 tbsp olive oil
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Save this recipeInstructions
- 1
Slice the onion thin and mince the garlic. Cook them in the olive oil in a wide pot over medium heat until soft, about 4 minutes.
- 2
Add the crushed tomatoes, stock, red pepper flakes, and a teaspoon of salt and bring to a boil.
- 3
Add the spaghetti, pushing it under the liquid, and cook at a lively simmer, stirring often so it does not stick, until al dente, 10 to 11 minutes.
- 4
If the sauce is too loose, simmer 1 more minute; it should coat the noodles glossily.
- 5
Off the heat, tear in most of the basil and half the parmesan and toss well.
- 6
Serve topped with the remaining parmesan and basil leaves.
