Do you remember the One Pot Pasta that I shared with you last year? Have you tried it yet? 20 minutes start to finish and dinner is served. It’s almost ridiculously simple to make.
Toss everything into one pot, add water, cook and serve. The last time I made this, my boys had requested a cheesy pasta, so I stirred in a generous handful of cheese at the very end and then topped each bowl with more cheese.
I added pine nuts as well, just because I love them. The pine nuts added a lovely nutty bite to the noodles and we made it again to share with you.
This pasta is unbelievably rich and creamy and saucy, without any cream or actual “sauce” in the recipe. The tomatoes and the cooking liquid will reduce down as the pasta releases starches that thicken the liquid and make it creamy.
Take care not to overcook the pasta, taste it as it cooks and as soon as the pasta is as soft as you like it, remove it from the heat. The remaining cooking liquid will cling to the pasta making it’s own sauce.
Cheesy One Pot Pasta with Parmesan and Pine Nuts
- 12 ounces spaghetti linguini or fettuccine *
- 2 large shallots very thinly sliced, about a cup
- 6 garlic cloves minced
- 3 cups grape tomatoes halved, I used half red grape and sunburst tomatoes
- 12 basil leaves torn in half
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 4 1/2 cups water
- 1 cup freshly grated Pecorino Romano or Parmesan cheese
- 1/2 cup toasted pine nuts
- Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.
- Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese. Enjoy!
- * I used gluten free, brown rice fettuccine noodles and they worked just as well as traditional pasta.
ONE YEAR AGO TODAY: Melt-In-Your-Mouth Almond Flavored Butter Cookies
12 Comments Leave a comment or review
Kim Honeycutt says
Well Mary, you have done it again! Another dish that sounds delicious and good for you. I can't wait for fresh tomato time! My husband plants cherry or grape tomatoes and this will be great to use some of them up. Thanks for the wonderful recipes you share!!
The Radford Six says
I make this almost every week, with various changes in seasoning, pasta type, stirring cheese or cream cheese in at the last minute. Also, I sometimes add leftover sausage or chicken or ground beef after it is cooked too. A real go-to recipe for sure!
Tricia @ Saving room for dessert says
Wow that looks so creamy – very nice Mary! Love pine nuts too 🙂
Big Dude says
I've seen these before and really like the idea but haven't tried it yet.
Sue/the view from great island says
I don't think I could bear to cook this—it looks so pretty all laid out in the pot!
Jenn S says
I've been wanting to try the one pot pasta since I saw it last year.. but wouldn't you know it.. the recipe got put somewhere and I can't find it… thank you so much for posting this one! I can't wait to try it… easy is the key in the kitchen for me these days!!
Magnolia Verandah says
Must try this – it sounds too good to be true!
I made this tonight – it tasted lovely but it turned out to be a two-pot – in the first pot everything stuck to the bottom so had to switch pots. Make sure you keep stirring, keep it moist enough and not too hot.
Missy Noak says
Question, how do you make it so your pasta doesn't release a lot of starch? Every time I make any of my gluten free pasta, I end up having tons of starch. Sometime so much that I rinse the pasta part way through cooking and refresh the water. That isn't even including putting it in a dish like this. I would love to try but worried of all the starch that is being released compared to normal gluten pasta. Thanks!
I've had the best luck with Tinkyada pastas, they are more starchy than traditional, but nowhere near as starchy as some of the other GF pastas I've tried in the past. However, if the starch bothers you, this might not be the best recipe to try. Even with traditional pasta, the starches are the main thickener in the sauce.
I like this recipe. But I believe the directions need a look. States put all ingredients in the pot to start. Not what I do. I bring everything except pasta and cheese to a boil? Then I add pasta. Then half the cheese
Mary Younkin says
Hey Jeff, I’m sure your recipe is tasty, but just to be clear, you aren’t making quite the same thing. The entire point of this recipe is that everything gets added to the pot at the same time. It definitely works both ways though.