One Pot Tomato Basil Pasta

1. 1
   prep · ~5 min

   Prep the vegetables and aromatics.

   1.Dice 6 medium ripe tomatoes into 1-inch chunks.

   2.Thinly slice 1 medium onion.

   3.Slice 6 garlic cloves.

   4.Tear 1 cup of fresh basil leaves into rough pieces.
2. 2
   saute · ~4 min

   Sauté the aromatics.

   1.Heat 3 tbsp olive oil in a large pot over medium heat.

   2.Add the sliced onion and cook until translucent (3-4 min).

   3.Add the sliced garlic and a pinch of red chili flakes, sauté until fragrant (30 sec).

   TIPDon't let the garlic brown — it turns bitter. Stir constantly once it hits the pan.
3. 3
   mix · ~1 min

   Add tomatoes, pasta, and water.

   1.Add the diced tomatoes to the pot and stir well.

   2.Add 4 cups of water and 1 pinch of salt.

   3.Lay 400g of spaghetti into the pot, pressing gently until submerged.
4. 4
   simmer · ~15 min

   Bring to a boil, then simmer until pasta is cooked.

   1.Bring the pot to a rolling boil over high heat (3-4 min).

   2.Reduce heat to medium and simmer vigorously, stirring occasionally to prevent sticking.

   3.Cook until pasta is tender and liquid has reduced to a silky sauce (10-12 min).

   TIPStir every 2 minutes — the pasta starch thickens the sauce, but it'll stick if left alone.
5. 5
   mix · ~1 min

   Finish with fresh basil and pepper.

   1.Remove pot from heat.

   2.Add most of the torn basil, reserving some for garnish.

   3.Add a pinch of freshly cracked black pepper.

   4.Toss well until basil wilts into the pasta.

   TIPOff-heat basil keeps its bright flavor. Cooking it too long makes it lose its punch.
6. 6
   serve

   Plate and garnish with parmesan and remaining basil.

   Divide among 4 bowls. Top each with a generous sprinkle of freshly grated parmesan cheese and the reserved fresh basil leaves.

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