One-pot tomato pasta with garlic and basil
This one-pot tomato pasta uses one cooking pot in two stages: boil and drain the pasta, then combine it with tomatoes in that pot. It is not an all-in-one absorption method. That distinction makes the result easier to control with different brands and shapes of pasta.
Choose ripe tomatoes for a sauce that does not need a long simmer. Very watery tomatoes may release enough liquid on their own. If you change to a one-pot absorption technique, the total water amount must be recalculated; this method deliberately avoids making that untested substitution.
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O cálculo requer os ingredientes, as quantidades exatas e o número de porções.
| Tempo de preparo | — |
|---|---|
| Tempo ativo na cozinha | — |
| Dificuldade | — |
| Picância | — |
| Culinária | Italian-style home cooking |
| Alérgenos | — |
Ingredientes
2 porções
Passo 1
Wash and quarter the tomatoes. Put them in a bowl with olive oil, garlic, a little salt, pepper and half the torn basil. Let stand while the water heats.
Passo 2
Boil pasta in a pot of salted water, following the package. Before draining, reserve at least 60 ml of cooking water. Drain the pasta, keeping the pot for finishing.
Passo 3
Return pasta to the same pot over low heat. Add half the tomato mixture and a few tablespoons of pasta water. Stir gently for about 1 Minute.
Passo 4
Add remaining tomatoes and just enough extra cooking water to make a glossy coating. Warm through without drying the pot. Finish with the rest of the basil and adjust seasoning.
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