One-Pot Pasta

  • Yield 6-8 servings
  • Prep 10 minutes
  • Cook 8 to 12 minutes

Cooking the pasta right in the sauce saves times and adds flavor.

One-Pot Pasta |
Quentin Bacon


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



Get every new post delivered to your Inbox.

Join 278 other followers