Hi everyone and welcome back to my channel.
Today I’m sharing with you one of the easiest meals you can make, one pot pasta.
It’s easy, delicious and quick so let me share with you the recipe.
The idea of this dish is you put all the ingredients into one pot, cook it then your done, it couldn’t
be simpler.
Start by placing the spaghetti in the middle of a large pan.
Make sure it sits flat so it will be covered by the water, if it doesn’t just snap it
in half.
I recommend using spaghetti with this dish as it cooks faster than most other type of
pasta but if you really wanted to use a different type you could.
Next I’m thinly slicing up half of a yellow onion and adding it to the pan with the pasta.
You don’t need to arrange it as nicely as I am, it’s all going to be mixed together
anyway.
If you would like the full recipe for this one pot pasta it will be listed in the information
box below as well as a printable version on my website just click the link on the screen.
I’m using a bunch of different coloured cherry tomatoes to add flavour as well as
pops of colour.
They don’t need to to cherry tomatoes, you can use whatever tomatoes you have on hand.
That’s the great thing about this dish is I’m giving you a base and you can add and
take out whatever you would like to make it your own.
I find that’s how you create your favourite meals.
This is also a great way to use up odd veggies that you have sitting around in your fridge.
Slice the tomatoes in half or into small pieces and add to the pan with the spaghetti and
onion.
I don’t think you can have pasta without garlic, I always add it anyway.
I’m using one quite large clove, so use a couple if yours are smaller.
Use your knife to crush the garlic, this allows the skin to basically fall off.
Finely chop the garlic with a large knife and add to the pan.
This dish is designed to be easy and fool proof so if you don’t have much time and
you don’t rate yourself at cooking then you need to give this one a try.
The pasta flavourful and the sauce is thick and creamy as it’s used to cook the pasta.
If you ever want to make your pasta sauces more creamy, forget cream and add some of
the pasta cooking water.
It’s full of starch which will do a much better job than cream.
And lastly is basil.
It’s easy to miss this one out if you don’t have any but it packs so much flavour and
sweetness.
It really makes the dish pop so make sure you don’t skip it.
You’ll need about a handful, add most of it to the pan now but leave a few leaves for
when you plate.
As well as water there are a couple more ingredients I like to add to make up the sauce.
The first is good quality Olive Oil, add a few tablespoons, don’t worry about measuring
this doesn’t need to be exact.
The olive oil makes the sauce super silkly but also helps the spaghetti not stick together.
As well as oil add about a tablespoon of balsamic vinegar.
Balsamic has a very strong sweet but also tart flavour that goes perfectly with tomatoes.
It really depends the flavour of this sauce.
Pour 2 cups of water or chicken stock into the pan and place on the heat.
Don’t forget to season with a generous pinch of salt and pepper.
Heat the pasta over medium heat giving it a quick toss.
Keep an eye on it for the first few minutes or so until the spaghetti has begun to soften,
use tongs to toss occasionally to stop the pasta sticking.
Cook the pasta for about 10-15 minutes over a low simmer until the sauce thickens and
the spaghetti is completely cooked.
Finish off with some parmesan cheese and few extra basil leaves and it’s ready to serve.
This dish couldn’t be easier, it’s quick and delicious, creamy and satisfying so make
sure to give it a try.
Thank you for watching, I hope you enjoyed this recipe and I’ll see you in my next
video.
Bye.