One Pot Pasta with Basil and Tomatoes
Everybody loves pasta! And this simple recipe is perfect as a side dish with grilled chicken or fish, or serve it as a main course. It is naturally vegetarian and can easily be made Vegan by omitting the parmesan cheese. It also works wonderfully with gluten-free pasta if you’re looking to avoid the wheat. It takes less than 20 minutes to prepare and easily serves 6 to 8 hungry mouths. There’s also a great tip on making beautiful basil ribbons for garnishing we threw in there just for fun. Enjoy!
12 ounces spaghetti noodles
12 ounces cherry tomatoes, halved or quartered
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
8 large basil leaves (4 chopped, 4 sliced for garnishing)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large skillet. Bring to a boil over medium high heat in an American Kitchen 12-inch Premium Stainless Steel Casserole Pan.
2. Reduce to low heat and cover mixture. Stir occasionally with tongs, until pasta is al dente and water has nearly evaporated, about 7-9 minutes.
3. Season to taste with salt and pepper, divide among 4 bowls, sprinkle with parmesan and top with basil. Serve and enjoy.
MAKING BASIL RIBBONS
Stack 4 large basil leaves and tightly roll them from stem to tip.
Slice the rolled leaves into 1/8 inch rolls, parallel with the stem/vein.
Use ribbons to garnish final dish.
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