One-Pot Pasta

This wonderful one pot pasta cooks entirely in one pan and makes its own sauce, all in about 25 minutes.

Course Main Course

Cuisine Greek, International

Diet Vegetarian

Prep Time 5

Cook Time 20

Servings

Calories 467kcal

Heat the olive oil in a large, deep skillet.
Add the chopped onions and garlic, a teaspoon of chili flakes, a generous pinch of sea salt, and freshly ground pepper.
Cook until the onions and garlic are soft, transparent, and aromatic, about 3 minutes.
Add the tomatoes and stir. Cook the tomatoes for 5-7 minutes over medium-high heat, stirring often.
Season with sea salt and freshly ground pepper to taste.
Mix the tomatoes with the pasta and pour 5 cups of water. Add a couple of basil leaves.
Bring to a boil over high heat. Cook, stirring and turning the pasta frequently with a wooden spoon, until it is al dente and the water nearly evaporates about 12-15 minutes.
Season to taste with sea salt and freshly ground pepper.
Break the mozzarella into bite-size pieces and scatter it over the pasta. Drizzle some olive oil and chili flakes. Cover and let the mozzarella melt for a couple of minutes.
Serve the fresh tomato pasta in bowls with fresh basil leaves. Drizzle some extra virgin olive oil and top with Parmesan if you like.

If you choose spaghetti, ensure you cook it in a deep skillet large enough to fit it without breaking it.
Fully immerse the pasta in the water. It will soften as soon as the water starts to boil. Gently stir to prevent parts of the pasta from sticking together.
Don't forget to recheck the seasoning when the cooking is finished.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.