It’s a One Pot Wonder and it’s just become one of my all time favorite meals. One Pot Wonders. Isn’t that what we’re all looking for these days? A yummy and satisfying throw-it-all-in-a-pot kind of meal? It’s the sort of dinner that our great-grandmothers prepared since there was such limited space on the stovetop back then. This recipe is a delicious pasta dish that satisfies the craving for a hearty Italian meal without a lot of the prep work. When I got the email about this one-pot dish, the subject line simply read, “A good recipe.” It was from Sharon Levinson with C-Cap, the non-profit Careers through Culinary Arts Program in Arizona that teaches youth about the value of home cooking and awards millions of dollars each year to underserved high school students. Sharon’s email was right to the point:
“Jan I’m sure you get hundreds of recipes from readers and blogs. I just wanted to share this with you as I couldn’t believe how simple and how delicious this was.”
Need she say more? Grab a big pot and some pasta; gather the family for a good dose of comfort food, lift your glass of Chianti Classico and leave the stress behind. You’ve just been handed some real Pot luck!
| Servings |
- 1 box spaghetti or thin linguine (1 pond box)
- 1 pint cherry or grape tomatoes
- 1 large sweet onion, cut in half and sliced thin
- 4 cloves garlic, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 2 large sprigs basil, chopped (about ¼ cup)
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 4 cup chicken broth
- 1 teaspoon sea salt
- 1 teaspoon pepper
- grated Parmesan cheese for topping
Ingredients
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- In a large stock pot, place pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, chicken broth, salt and pepper.
- Cover pot and bring to a boil. Reduce to a simmer and turn mixture frequently until pasta is al dente and liquid has almost evaporated. Pasta should be done in 9-12 minutes, depending on the size of your pasta.
- If desired, when plated drizzle a little extra virgin olive over pasta and garnished with fresh grated parmesan cheese and basil leaf. Serves 4-6 entrée-size portions.
Jan’s Note:
I still prefer the taste of sautéed onions over raw, so I opted to sauté the onions and garlic first and then I added them to the rest of the ingredients in the pot. You can also add a pinch of fresh oregano along with the basil if you have it on hand.
