One Pot Wonder Pasta Recipes

Steps:

• Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Steps:

• Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Steps:

• Set up a grill for even, medium-high heat. If using a charcoal grill, build the coals evenly on the bottom.
• Place a Dutch oven on the grill and coat the bottom with a film of olive oil, followed by the onions and garlic. Season with salt and pepper and cook until the onions begin to soften, 2 to 3 minutes. Stir in the tomatoes. Add the anchovies and, using a wooden spoon, break them down into small pieces. Add the red pepper flakes, stirring to melt into the oil. Add 4 1/2 cups water and bring to a simmer. Season with salt and pepper, then add the pasta. Close the lid of the grill and cook according to package directions. Remove from the heat and stir in the parsley, capers, butter, 2 tablespoons olive oil and the Parmesan. Serve with some more black pepper, a drizzle of olive oil and more Parmesan.