One-Pot Pasta

Is anyone else tired of doing dishes? Cooking all the time is one thing, but dishes all the time? That is a whole other ball game.

Enter the amazing one-pot pasta dinner. One pot. That’s it. Way less of a mess and a very tasty meal all in one? Count us in. 

This is a recipe we’ve adapted from Martha Stewart to fit what we’ve got in our pantries right now since no one wants to go to the grocery store if they don’t have to. 

Ingredients

  • 1 large handful of angel hair, spaghetti or other long-strand pasta

  • 2 cups cherry tomatoes sliced in half, or three regular tomatoes, sliced into small quarters

  • 1 big handful spinach, or other dark leafy greens, such as kale

  • 1 cup onion, finely chopped

  • 2 garlic cloves, finely chopped or 2 tablespoons minced, jarred garlic

  • A handful of basil leaves, roughly shredded

  • 2 tablespoons Grove 45 Extra Virgin Olive Oil

  • 1/2 teaspoon crushed red pepper

  • 1/2 teaspoon salt

  • 2 ounces parmesan or any other hard cheese, grated

Instructions

  1. In a large pan or dutch oven, place the pasta in addition to the tomatoes, spinach, sliced onions, garlic and basil. Drizzle the olive on top and season with crushed red pepper and salt.

  2. Pour 4 cups of water (you can sub 1/2 water and 1/2 chicken stock, if so inclined) into the pan and bring the mixture to a boil. Cook for 8-10 minutes on medium heat stirring occasionally, until the liquid is thickened and nearly evaporated. You will be left with a nice thick, sauce-like consistency. 

  3. Remove the pan from heat and sprinkle pasta with cheese and fresh basil, if desired. Serve immediately and enjoy warm.

Carolina Mejia