One-pot tomato pasta recipe: Sauce and all cooked together

Forget the hassle of boiling pasta separately and preparing a sauce in another pan. A new recipe offers an "legendary" one-pot tomato pasta dish, inspired by an Italian technique for busy days. This method allows all ingredients to bind together in their own water and starch within a single pot, creating a rich main course.

The recipe calls for half a package of flat spaghetti or penne pasta, 15-20 cherry tomatoes (halved), one medium onion (thinly sliced), three cloves of garlic (thinly sliced), one teaspoon of tomato or pepper paste, a quarter bunch of fresh basil or parsley, and 4-5 tablespoons of extra virgin olive oil. Seasonings include salt, pepper, oregano, and red pepper flakes, each a teaspoon. Approximately 3.5 to 4 cups of boiling water are needed to cover the ingredients.

To prepare, place the raw pasta in the center of a wide, shallow pot. Arrange the halved cherry tomatoes, sliced onions, garlic, and fresh greens around the pasta. Drizzle the tomato paste, spices, and salt over the ingredients, followed by a generous amount of olive oil. The oil helps prevent the pasta from sticking and gives the sauce a silky texture.

Pour boiling water over the ingredients until they are just covered. Once the water boils, gently stir the pasta with tongs or a wooden spoon to ensure it doesn't clump. Reduce the heat to medium, leaving the lid slightly ajar. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and a thick, creamy sauce forms at the bottom. Serve hot, garnished with grated cheese or fresh basil.