Posted on September 7, 2017 There have been 0 comments
One Pot Tomato Pasta recipe
September is here and that means harvest time, which also means lots of gorgeous fresh fruit and vegetables. If you grow any of your own fruit or veg, you will know you can often find yourself with mountains of the stuff, so this month we’re focusing all our recipes for the weekend on tasty meals you can make with your harvest bounty.
This week, tomatoes, and a pasta recipe so simple you have to try it to believe it!
As a traditionalist when it comes to pasta, once again I cannot take credit for this great recipe. This is an adaptation of the iconic Martha Stewart ‘one pan’ pasta. It is a brilliant invention indeed.
350 g/12 oz. linguine or spaghettini
350 g/generous 2 cups cherry tomatoes, halved or quartered if large
1 onion, thinly sliced
3 garlic cloves, thinly sliced
¼ teaspoon dried chilli flakes/hot red pepper flakes
4 anchovy fillets (optional, if not using, add an extra teaspoon of salt)
a large handful of basil leaves
2 tablespoons capers
2 tablespoons extra virgin olive oil
1 teaspoons salt
freshly ground black pepper
a knob/pat of butter
850 ml/3 ½ cups water
4 tablespoons finely grated Parmigiano
Reggiano, to serve
Place all the ingredients (except the Parmigiano to serve) in the bottom of a pan that is large enough for the pasta to not be broken.
Bring to the boil over a high heat. Stir frequently until the pasta is al dente and the water has almost evaporated (about 9 minutes).
Season to taste and serve immediately with plenty of Parmigiano.
For more delicious pasta recipes, check out Laura Santtini's Pasta Secrets. Photography by Christopher Scholey.