One pot pasta or pasta in a pot in Spanish, is a recipe that, as its name suggests, consists of making pasta using only one pot. In general, a pot is used to make the pasta and a pan to cook the sauce, but this way you do not have to clean as much.
- 225 g de espaguetis (8 oz), sin gluten si es necesario, yo usé pasta de trigo integral
- 1 cebolla, troceada en juliana
- 4 dientes de ajo, troceados
- 225 g de tomates cherry (8 oz), troceados por la mitad
- 1 puñado de hojas de albahaca fresca
- 1–2 cucharadas de aceite de oliva virgen extra
- 1 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- 1/8 cucharadita de cayena en polvo (opcional)
- 2 y 3/4 tazas de agua o caldo de verduras (700 ml)
- To make this recipe you need a pan or pot with a large bottom so that whole spaghetti can fit. I used a 30 cm or 12 inch cast iron skillet. If you don’t have one, use what you normally use to cook spaghetti.
- Place all the ingredients in the pan or pot (as you can see in the photo) or from the shape you want and cook over high heat until it starts to boil. Then reduce heat to medium-high and cook for about 15 minutes or until pasta is done, stirring frequently.
- Serve immediately or store leftovers in the fridge in an airtight container for about 4-5 days.
- Depending on the type of paste you use, you will need more or less water. If it evaporates and the paste is still not done, add a little more. Cooking time can also vary (if you use white pasta it will be ready in about 10 minutes).
- Nutritional information has been calculated with 1 tablespoon of oil and water instead of vegetable broth.
- Recipe inspired by Martha Stewart.