It’s the latest instalment of my one pot pasta series! For busy working mums and dads, for uni students with stacks of assignments or if you just want some mid-week meal options – this one’s for you. I try to work through different vegetables, flavours and choices for all the palates. Well, this one is for all the tomato lovers! It’s my one pot tomato pasta.
Jump to Recipe
One pot tomato pasta
When it comes to my one pot pasta series, it’s not just about it being easy and quick – but also not too many ingredients. A lot of them will also be ingredients that you might even have on hand. From chicken stock to garlic cloves and parmesan – these are staples that are ready to go.
Which pasta?
“Which pasta best suits this?” I hear you ask! Well, in the interest of keeping your shopping to a minimum – it doesn’t matter! I chose a short pasta for this, but I think that linguine or shells or even orecchiette would work. What do you have on hand? Well, that’s the pasta you can use! Just be sure to check the cooking time of the pasta. The longer the pasta needs to cook, the more stock required.
Time is of the essence
Time is essential in this – not because it’s a tricky recipe but because I’m giving you the gift of time! This recipe is on the table and ready to go in 20 minutes. I know that time is a precious resource, so I want to give you some tasty and flavourful options that are ready in no time.
Add ons? Definitely!
Do you have some things in the fridge that you’re looking to get rid of? Maybe something teetering on the edge of the used by date? Pop it in this dish. Roasted chicken, leftover steaks, even ham or bacon. Or, if you’re looking to bolster up some of your greens – some spinach in at the last minute to wilt through it is a great addition. If you’re trying to hide some veggies from fussy mouths, grate up some carrots to add.
And, that’s it. This recipe is really this simple but… it’s also really, really delicious.
If you make this recipe, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!
Images by Alanna Penna Photography
One pot tomato pasta
Ingredients
- 3 tbsp extra virgin olive oil
- 6 garlic cloves peeled
- 1 lemon est
- 1 tbsp lemon juice
- 500 g cherry tomatoes 1 pound
- 2 cups pasta 250g
- 2.5 cups chicken stock 25oz
- 50 g parmesan grated 1.7oz
- fresh basil
- salt + pepper
Instructions
- On a medium heat in a frypan, bring the olive oil to heat. Add the garlic cloves and cook for 1 – 2 minutes or until slightly golden and fragrant. Add the lemon zest and cherry tomatoes and cook for 5 minutes or until the cherry tomatoes have slightly burst open.
- Add the pasta, chicken stock and generous amount of salt and pepper to the pot and turn the heat to high. Once boiling, turn the heat to medium or until the stock is at a rapid simmer. Cook for 10 minutes or until the pasta is cooked and 80% of the liquid has been absorbed. Depending on the shape of pasta, you may need a little extra cooking time and a little extra stock added.
- Remove the garlic from the pan and crush with the back of your knife. It should be soft enough to do so. Place back into the pan with the pasta and stir through with the lemon juice, parmesan and fresh basil. Serve immediately.
Leave a Reply