One-Pan pasta...

Pasta with sauce that you can prepare in one pan, and all within 15 minutes, including the "chopping" part? Yes, that's possible and what's more - it will also taste great! This dish is super quick, easy and delicious. You'll be really surprised as to how much flavour it has: from the garlic, onion and tomatoes. The amount of water, which during cooking turns into a delicate (but rather thin) sauce, is just enough.

It's a perfect pasta dish for a busy day, or simply if you don't feel like cooking much, but do want to eat something nice.

How to make it...

- 340 g linguine (I used spaghetti)
- 340 g cherry or grape tomatoes (I used cherry and one normal size, big tomato, diced)
- 1 onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon pepper flakes (I used ground paprika)
- 2 sprigs basil, plus torn leaves (used only dry basil)
- 2 tablespoons extra-virgin olive oil (used truffle oil)
- coarse salt
- black pepper
- 4 1/2 cups water
- freshly grated vegan Parmesan (like Violife)


- Take large straight-sided skillet (pasta should lay flat). 
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil sprigs, oil, 2 teaspoons salt, 1/2 teaspoon pepper and water in the pot. 
- Bring to boil over a high heat. 
- Boil mixture, stirring constantly and turning pasta frequently with thongs or fork, until pasta is al dente and water has nearly evaporated, about 9 minutes (took me a bit longer, maybe because I used spaghetti not linguine). 
- Season to taste, divide into plates garnish with basil leaves if using, serve with vegan Parmesan.


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pasta alla genovese    pasta and broccoli salad with asian style dressing

Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen