This recipe is so easy it's almost autopilot. And it's a fun way to feed, say, a distracted band of students.
Be sure to place this on a large burner with no hot spots, and your meal will be done on time. For extra flavor, stir in a generous spoonful of homemade or store-bought pesto.
One-Pot Pasta
3 tablespoons olive oil
4 to 6 cloves garlic, minced
1 small onion, finely diced
3 1/2 cups small tomatoes, halved or quartered
1 (28-ounce) can tomatoes with their juices
1 bunch kale, stemmed and chopped
2 sprigs basil, torn into small pieces
1 pound whole-wheat fusilli or other shaped pasta
Kosher salt
4 cups water, or more as needed
1/4 cup freshly grated parmesan cheese, plus more for serving
Crushed red pepper flakes, optional
Heat the oil in a large Dutch oven or heavy-bottom pot with a lid over high heat.
Add the garlic to the oil and stir to coat; it will sizzle. Then stir in the onion and cook for 3 to 4 minutes or until it is translucent.
Add the fresh and canned tomatoes to the pot, along with the kale, basil, pasta, salt and 4 cups of water. Cover partially and bring to a boil, then reduce the heat to medium and stir to incorporate. Cook for 9 to 11 minutes, until the pasta is al dente, depending on the pasta shape and pasta package directions.
Add water if the pasta looks dry.
Stir in the parmesan and the crushed red pepper flakes, if using. Remove from the heat and ladle into individual wide, shallow bowls. Pass more parmesan at the table. Serve warm.
Makes 6 to 8 servings.
Recipe adapted from The Family Cooks: 100+ Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You by Laurie David
Food on 08/20/2014