One Pot Pasta

nibbleboard.com/recipes/one-pot-pasta

Ingredients

Instructions

1. Heat olive oil in a large Dutch oven or deep saucepan over medium-high heat. Add the chopped onion and cook until translucent, about 3 minutes.
2. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the halved cherry tomatoes and cook for 1–2 minutes until they just start to soften. Season with salt, pepper, Italian seasoning, and red pepper flakes. Stir to combine.
4. Add the linguine and chicken broth. Bring to a boil over high heat, then reduce to a strong simmer.
5. Cook for 10 minutes, stirring every 2 minutes to prevent sticking, until the linguine is tender and most of the liquid has been absorbed into a silky sauce.
6. Remove from heat. Stir in the grated Parmesan until melted and creamy. Taste and adjust seasoning.
7. Serve immediately, garnished with fresh basil, extra Parmesan, and a drizzle of olive oil.

Nutrition per Serving

Chef Tips

• Stir every couple of minutes — seriously, don't skip this. The starch that releases is what builds that creamy sauce, but it'll stick and burn if you ignore it.
• Use low-sodium broth so you can control the salt. Regular broth with Parmesan can get way too salty.
• I've found that breaking the linguine in half makes stirring easier and the pasta cooks more evenly. Pasta purists, forgive me.
• Add a handful of fresh spinach or arugula in the last minute of cooking for extra greens — it wilts right in.
• Leftovers thicken up in the fridge. Add a splash of broth or water when reheating to loosen it back up.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools — this is normal.