1 Pot Pasta with Cherry Tomatoes
Servings 6 -8 servings
Ingredients
- 4 cups cherry tomatoes or any other tomatoes with a thin skin, halved or quartered depending on size
- 1 large onion sliced or diced
- 2-3 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 - 375 g package of spaghettini or a 13 oz package
- 3 cups vegetable stock or water
- A handful of fresh basil roughly chopped, and more to serve
- Salt and pepper to taste
- Parmesan cheese to top
Instructions
- Add the cherry tomatoes, onions, garlic, olive oil and vegetable stock or water to the pot. Add the pasta(I like to break it in half so it fits in my pot better) and place over medium high heat.
- Bring to a boil and turn down to a simmer, stirring occasionally to stop anything from sticking to the bottom and scorching. Stir more frequently as the water is absorbed.
- Cook for 8-12 minutes, depending on your pasta. When done the pasta will be tender and most of the liquid will be absorbed. Remove from heat and let sit 2-3 minutes before serving. Top with extra fresh basil and Parmesan cheese if desired.
Notes
Feel free to use other tomatoes in this pasta, just be sure the skins are not too thick or tough. You can also use different herbs and spices if desired. If using a different kind of pasta you may need to adjust the liquids.