One-Pan Pasta With Tomatoes And Herbs
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.
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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
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Step 1.
Warm in a large, deep skillet over medium heat until hot: 3 tablespoons olive oil
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Step 2.
Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, thinly sliced; ½ teaspoon salt
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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
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Step 4.
Stir in: 2 tablespoons tomato paste
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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
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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)
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Step 7.
Bring to a boil and add: 12 ounces dried spaghetti, linguine, fettuccine, or bucatini
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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
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