June 28, 2014

jessica makes: one pot pasta

I've seen variations of the following recipe on Pinterest, in food magazines, and even had something like it growing up. One of my goals for this year (which I'm not being super successful at) was to cook more. I usually end up justifying NOT cooking because a. It's just me, b. I usually have access to the student cafeteria which is free and easy, and c. I'm really good at talking myself out of things.
I'm trying to make something new and easy each week so that I can enjoy the leftovers throughout the week and because I really enjoy the therapy of cooking. There's something very soothing about following a recipe, getting a little creative, and then enjoying the fruits of your labor. 
I'm all about quick and easy. Maybe one day I'll be more interested in laborious recipes that call for specialized skills and a wide array ingredients, but for now, I'm a big fan of easy, breezy, beautiful covergirl. 
Here's what you'll need:
32 oz Veggie Broth
1 (28 oz) Can of Diced Tomatos
Package of Pasta (I used fettucine)
2 Tbsp Olive Oil 
1 Med Onion
4 Cloves of Garlic
8 oz Frozen Chopped Spinach (not pictured because I decided to add it in last minute)
1/2 tbsp Dried Basil
1/2 tbsp Oregano
1/4 tsp Red Pepper Flakes
Salt & Pepper 
Feta or Parmesan

Put the veggie broth and pasta in a large stockpot. I broke my fettucine in half to make stirring the pot/ingredients a little more manageable. Add the diced tomatos (juice and all!), olive oil, frozen spinach (if you're not a spinach fan, you could easily omit this and it wouldn't alter the taste or flavor), and spices.

Pull out your handy dandy knife that desperately needs replacing and slice up your onion & cloves of garlic. This is one time when thin is best, friends. Then, slice your onion halves in half so that you don't end up with onion rings in your pasta. I love onion rings, but they don't really go in this very Southern Italian meal. 

When everything is all added in, you'll be left with this beauty. Bring your pasta to a boil, making sure
that all of the ingredients are submerged in the broth/tomato mixture. Turn down the heat to medium, making sure it continues to boil, and stir it occasionally over the next 15-20 minutes. Don't stir it too often or your pasta will get mushy and that's just not acceptable. 

After everything is cooked thoroughly, stick your head right near the pot and breathe in that delicious garlicky, basil, tomatoey scent and enjoy your steam facial. Seriously. The scent is that is lingering in my apartment is reason enough to make this dish! It smells like Sunday evenings at my parents house. 

Garnish your generous serving of pasta with an equally generous serving of feta (or shaved parmesan if you have it on hand!) and serve with a side of Italian bread. I know you're not supposed to double up on carbs but how else are you supposed to sop up the heavenly juice left at the bottom of the bowl? It would be a sin to let it go to waste! If you end up making this, let me know what you think! It's going to be on heavy rotation here in the Novello household. 


  1. This looks delicious! And I love how it all cooks at the same time....easy peasy!

    1. The way that it all cooks together gives such a rich, added flavor! I'm obsessed!


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