I don’t know why but this trend of the ONE POT PASTA didn’t find a lot of friends in Switzerland. Maybe because there are too few recipes or people here still think that pasta has to be cooked in salt water and not in the sauce?! Good question… But don’t overthink it and just try it out. I promise you will love it due to many reasons: 1. Only one pot to clean…yeahhh… 2. Pasta and sauce have the same timing 3. The pasta takes the taste of the sauce while cooking and therefore you have a rich and creamy pasta!!! Sounds good, eh?
The recipe is for one person, as for me it’s for an easy and fast lunch or a quick dinner, and most of the time I have them alone. But you can do it as well for 2-4 person, just double or whatever you want the recipe, it will work just fine. If it’s to less water, you can still add a bit more during cooking, but don’t overdo it with the water from the beginning. Otherwise, you will have a spaghetti soup 🙂
ONE POT PASTA
- 85 g spaghetti
- 120 g vine tomatoes
- 0.25 onion
- 1 clove garlic
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 250 ml vegetable bouillon
- 1 tsp dried oregano
- salt, pepper
- Parmesan or vegan cheese, as much as you want
- Break the spaghetti in half and place them in a small pot.
- Cut the tomatoes into quarters and slice the onion and garlic thin. Add to the spaghetti.
- Put all other ingredients including the oregano to the pot.
- Bring to boil and leave with the lid on for about 10-12 minutes on medium to low heat -> It should blubber a bit.
- When most of the liquid is absorbed it's finished, it should not be too dry as you want to have a bit of sauce on your pasta 🙂
- Season with salt & pepper and serve with parmesan.