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.
- 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 cracked 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.
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ONE YEAR AGO TODAY: Melt-In-Your-Mouth Almond Flavored Butter Cookies