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one-pot pasta with quick tomato sauce
recipe
Cooking the pasta and the sauce in the same pot means more flavor and fewer dishes—it’s a win/win!
Prepare Ingredients
2 tablespoons
extra-virgin olive oil, plus extra for drizzling
1
onion, peeled and chopped fine
1 teaspoon
salt
4
garlic cloves, peeled and minced
1
(28-ounce) can crushed tomatoes, opened
¼ teaspoon
sugar
3¾ cups
penne pasta
3 cups
water
¼ cup
chopped fresh basil
Grated Parmesan cheese
Gather Cooking Equipment
Dutch oven
Wooden spoon
Ladle
Serving bowls
1
2 tablespoons
extra-virgin olive oil
1
onion, peeled and chopped fine
1 teaspoon
salt
4
garlic cloves, peeled and minced
In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion and salt and cook, stirring often with wooden spoon, until onion is softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
2
1
(28-ounce) can crushed tomatoes, opened
¼ teaspoon
sugar
Stir in tomatoes and sugar. Reduce heat to medium-low and simmer gently, stirring occasionally, for 10 minutes.
Food for Thought
Cooking Pasta and Sauce Together
Rather than boiling the pasta in a pot of water, draining it, and then combining the cooked pasta with the sauce, you can actually cook dried pasta right in the sauce (which means no extra pot or colander to wash!). To help the pasta cook evenly, it’s important to add a measured amount of water to the pot with the sauce. By the time the pasta is cooked, the sauce will be the perfect consistency and the pasta will have absorbed some of the sauce, so it will taste better. Talk about win/win.
How to Chop Onions
Follow these three steps whenever you need to chop onions.
Halve onion through root end, then use your fingers to remove peel. Trim top of onion.
Place onion half flat side down. Starting 1 inch from root end, make several vertical cuts.
Rotate onion and slice across first cuts. As you slice, onion will fall apart into chopped pieces.
