ONE-PAN PASTA WITH TOMATOES AND HERBS
4 servings
A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water. For a heartier version, brown 8 ounces crumbled Italian sausage, store-bought or homemade, then transfer to a plate and use 3 tablespoons of the rendered fat (add olive oil if needed) to cook the onions and garlic. Proceed as directed, adding the sausage back in with the basil and cheese.
Warm in a large, deep skillet over medium heat until hot:
- 3 tablespoons olive oil
Add and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, thinly sliced
- ½ teaspoon salt
Add and cook 1 minute more:
- 3 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
Stir in:
- 2 tablespoons tomato paste
Allow the tomato paste to brown slightly on the bottom of the skillet, then add:
- ½ cup dry white wine, water, or chicken or vegetable stock
Scrape any browned bits off the bottom of the skillet. Add:
- 3 cups water or chicken or vegetable stock
- 3 Roma or plum tomatoes, chopped, or one 14½-ounce can diced tomatoes
- (4 anchovy fillets, minced)
Bring to a boil and add:
- 12 ounces dried spaghetti, linguine, fettuccine, or bucatini
Boil the pasta, stirring occasionally, until tender, 7 to 10 minutes depending on the pasta shape. If the liquid has evaporated before the pasta is tender, add more liquid and continue cooking. Remove from the heat and stir in:
- 10 fresh basil leaves, or to taste
- Up to ¾ cup grated Parmesan (3 ounces)
- Salt and black pepper to taste