Every so often a recipe starts floating around that everyone, and I mean everyone is making. Lately it seems to be this one pot tomato basil pasta, which involves putting pasta, tomatoes and basil in a pot with water and cooking it all up together. No muss, no fuss, all deliciousness. And since I never want to be left out of anything that includes any of those ingredients, I decided to dive in and do a Framed Cooks variation on this perfect perfect busy weeknight recipe.
First I shook the ingredients up a little bit. I went for fresh tomatoes, fresh basil, some sweet chopped onion and a mixture of chicken stock and water to give the whole thing a little more richness and zing. I also used my favorite pasta, campanelle, which has lots of little nooks to hold the sauce.
Now as you might guess from the name of the recipe, you toss all of that into one pot and simmer it for the same amount of time you would normally cook the pasta. Because you are using just the right amount of chicken stock and water, it’s going to be absorbed into the pasta with a little left over to make a lovely light sauce.
And because I can never leave well enough alone, I swirled just a little soft butter into the sauce to make it nice and silky. Some salt and pepper, a dusting of parmesan cheese and a little extra basil to garnish it all up, and me and my one pot were ready to serve dinner.
- 8 ounces short pasta (penne, ziti, campanelle)
- 2 cups chicken broth
- 1½ cups water
- 2 cups cherry tomatoes, halved
- ½ cup chopped sweet onion
- ½ cup chopped fresh basil
- ½ cup chopped fresh parsley
- 2 tablespoons butter
- Salt and pepper
- Grated parmesan cheese for ganish
- Combine pasta, broth, water, tomatoes, onion, basil and parsley in a large pot. Bring to a simmer, and then cook for the amount of time indicated on the pasta box, stirring occasionally.
- When the pasta is tender, stir in the butter until melted. Season to taste with salt and pepper.
- Divide among plates, topping with parmesan and a little extra chopped basil.