It’s the simple dishes, especially in hot weather, that really call to me. Super sweet summer tomatoes, fresh fragrant basil, and spaghetti are cooked in one pot for an easy 20 minute dinner. One pot pastas aren’t anything new, but it took me a while to jump on the bandwagon. Now that I’m there though I’m not getting off – they’re the perfect dish to make when those gorgeous sun-drenched evenings are calling you outside and you don’t want to be standing at the stove too long. I added some hand-torn chunks of burrata on top as a extra treat. The creaminess of my all-time-favorite cheese with the classic combination of tomato and basil was just too alluring to resist!
One Pan Pasta: Tomato, Basil and Burrata Spaghetti slightly adapted from Martha Stewart
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
- 12 ounces spaghetti
- 4 small tomatoes, quartered
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 4 cups water, plus 1/2 cup if needed
- coarse salt and freshly ground pepper
- fresh burrata, to finish
- fresh basil, to finish
Combine the pasta, tomatoes, garlic, red pepper flakes, oil and water in a large heavy bottomed pan or pot (large enough to fit the pasta in without breaking).
Bring to a boil over high heat. Boil, stirring and flipping pasta with tongs until pasta is al dente and cooked through and water as nearly evaporated, about 8-9 minutes. Season to taste with salt and freshly ground pepper. Enjoy hot with fresh burrata, basil, and a tiny drizzle of olive oil, if desired.
*If your pasta is too dry without it cooking all the way through, add in the extra 1/2 cup of water during the cooking time.