One-Pot Pasta

One-Pot Pasta
Quentin Bacon
  • Yield: 6-8 servings
  • Prep: 10 minutes
  • Cook: 8 to 12 minutes


3tablespoons extra virgin olive oil
4cloves garlic (or more to taste), chopped
1 small onion, diced
1can (28 ounces) diced tomatoes or 3 1/2 cups chopped fresh tomatoes with their juices
1bunch kale, ribs removed, chopped
2sprigs fresh basil, chopped, plus a few whole leaves for garnish
1pound whole-grain (brown rice or whole wheat) pasta
4cups water (approximately)
1/4cup grated Parmesan cheese
red pepper flakes (optional)


  1. Heat a large-heavy bottomed pot over high heat. Drizzle in the olive oil. When it’s hot, add the garlic and let it get golden (this color adds lots of flavor); it will only take about 30 seconds.
  2. Add the onion and cook until the onion is translucent, 3 to 4 minutes. Add the tomatoes, kale, basil, pasta, salt, and 4 cups water. Bring the mixture to a boil while stirring, then reduce the heat to a simmer.
  3. Cook the entire pot for the amount of time suggested on the pasta package, stirring every few minutes. If it starts to look too dry, add more water about 1/2 cup at a time.
  4. Once the pasta is al-dente, fold in the Parmesan. Season to taste and top with the fresh basil. Serve.

Posted with permission from The Family Cooks (Rodale, 2014) by Laurie David.

blog comments powered by Disqus
%d bloggers like this: