The other day I saw this recipe on Martha Stewart’s website for a one pot pasta and it was exactly how my mother makes her pasta well almost. My mother makes her lunch to take to work everyday in the morning so she always comes up with ways to cook fast and a one pot pasta is just that, fast. It also make a perfect meat-less meal. Here is how you make it:
Ingredients
- 12 ounces spaghetti
- 1 cup crushed tomatoes
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 4 sliced mushrooms
- 1 chopped bell bepper
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil
- fresh leaves oregano
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
Method
Combine all the ingredients in a pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. If you like your pasta cooked softer, boil it for 5 more minutes.
Divide among 4 bowls, and garnish with parsley or basil.
