One-Pan Pasta With Tomatoes And Herbs

Name: One-Pan Pasta With Tomatoes And Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 medium onion, thinly sliced; ½ teaspoon salt; 3 garlic cloves, thinly sliced; ½ teaspoon red pepper flakes; ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano; 2 tablespoons tomato paste; ½ cup dry white wine, water, or chicken or vegetable stock; 3 cups water or chicken or vegetable stock; 3 Roma or plum tomatoes, chopped, or one 14½-ounce can diced tomatoes; (4 anchovy fillets, minced); 12 ounces dried spaghetti, linguine, fettuccine, or bucatini; 10 fresh basil leaves, or to taste; Up to ¾ cup grated Parmesan (3 ounces); Salt and black pepper to taste

Cuisine:Italian

Course:Dinner

10m prep 20m cook 30m ready

4 servings A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water. For a heartier version, brown 8 ounces crumbled Italian sausage, store-bought or homemade, then transfer to a plate and use 3 tablespoons of the rendered fat (add olive oil if needed) to cook the onions and garlic. Proceed as directed, adding the sausage back in with the basil and cheese.

Collect

Gather these ingredients - no prep needed yet.

3 tablespoons olive oil
1 medium onion, thinly sliced
½ teaspoon salt
3 garlic cloves, thinly sliced
½ teaspoon red pepper flakes
½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
2 tablespoons tomato paste
½ cup dry white wine, water, or chicken or vegetable stock
3 cups water or chicken or vegetable stock
3 Roma or plum tomatoes, chopped, or one 14½-ounce can diced tomatoes
(4 anchovy fillets, minced)
12 ounces dried spaghetti, linguine, fettuccine, or bucatini
10 fresh basil leaves, or to taste
Up to ¾ cup grated Parmesan (3 ounces)
Salt and black pepper to taste

Let's Cook

Step 1.

Warm in a large, deep skillet over medium heat until hot: 3 tablespoons olive oil
Step 2.

Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, thinly sliced; ½ teaspoon salt
Step 3.

Add and cook 1 minute more: 3 garlic cloves, thinly sliced; ½ teaspoon red pepper flakes; ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
Step 4.

Stir in: 2 tablespoons tomato paste
Step 5.

Allow the tomato paste to brown slightly on the bottom of the skillet, then add: ½ cup dry white wine, water, or chicken or vegetable stock
Step 6.

Scrape any browned bits off the bottom of the skillet. Add: 3 cups water or chicken or vegetable stock; 3 Roma or plum tomatoes, chopped, or one 14½-ounce can diced tomatoes; (4 anchovy fillets, minced)
Step 7.

Bring to a boil and add: 12 ounces dried spaghetti, linguine, fettuccine, or bucatini
Step 8.

Boil the pasta, stirring occasionally, until tender, 7 to 10 minutes depending on the pasta shape. If the liquid has evaporated before the pasta is tender, add more liquid and continue cooking. Remove from the heat and stir in: 10 fresh basil leaves, or to taste; Up to ¾ cup grated Parmesan (3 ounces); Salt and black pepper to taste