This garlicky, saucy pasta filled with basil and tomatoes is made from start to finish in about 20 minutes; does dinner get much better than that?
Everything is combined in the pot along with the cooking water and it reduces down into a perfect one dish meal as it cooks. It sounds almost too good to be true, right?
I’ve seen versions of this recipe floating around online all summer and I finally had to try it. With rave reviews from everyone who has tried it, I still doubted that the dish would live up to the hype. I was wrong.
This pasta is unbelievably rich and creamy and saucy, without any cream or actual “sauce” in the recipe. The recipe just begs to be played with; there are countless variations already running through my mind.
ONE YEAR AGO TODAY: Ginger Chicken and Broccoli Stir Fry
TWO YEARS AGO TODAY: Balsamic Butter Sauce
Lara Chenaux says
We made this tonight & it was DELICIOUS! Thanks much for this recipe! We embellished it a small bit by sautéing half of the onions & garlic in a bit of olive oil until lightly cartelized, added the hot pepper flakes (we used Calabrian), a tsp of anchovy paste & a Tbsp of tomato paste & cooked a few minutes. We the proceeded with the recipe (all measurement were the same in the end). It was wonderful.
Nancy says
What does this recipe look like after it has cooked down?? Thank you