Description
This one-pot toasted tomato pasta is the easiest meal you'll ever make—all without compromising on taste! But how is this different than all the other one-pot pasta recipes? It's because we'll TOAST the pasta first! If this concept sounds completely foreign, you're in for a treat.
Ingredients
Units
Scale
- 2 tablespoons (30g) olive oil
- 8 ounces (275g) pasta
- 1 cup (250g) strained tomatoes (or substitute with fresh grated)
- 3 cups (about 750g) boiling water
- 1/2 teaspoon table salt (or more to taste)
- ground black pepper to taste
- Optional Add-Ins: spinach, canned chickpeas or white beans
- Optional Toppings: fresh herbs, vegan cheese
Instructions
- In a wide and large pan, sauté the pasta in olive oil on medium-high heat, stirring constantly, until the edges are golden brown. This should take about 7-8 minutes.
- Pour in strained tomatoes and boiling water. If using, add canned chickpeas or any other add-ins.
- Bring to a boil on high heat and give it a stir. When boiling, turn the heat down a bit for a fast simmer with the lid on—about 7-9 minutes.
- Turn off the heat right before or as the pasta is al dante, depending on preference. The pasta will cook more as it sits.
- Put the lid back on for a few minutes and serve immediately. Garnish with fresh tomatoes and herbs if you’d like. Enjoy!
Notes
Pasta — To equally toast all the pasta, go with a flatter variety like Penne, or a longer noodle such as Spaghetti or Linguine. To also get surfaces that aren't sautéed (more variety), go with Fusilli or Farfalle
Water Amount — Use as little water as possible so that the pasta doesn't become a soggy mess. I often end up using liquid (water + tomato) a little less than 4 times the amount of pasta (in weight). You can always add more.
- Cook Time: 15 minutes
- Category: Mains, Pasta, Easy
- Method: Cook