one-pot tomato basil pasta

“Summer pasta” is a strange space for me, because pasta is inherently more of a cozy food than an alfresco food. The exception is pasta with fresh tomatoes, and this particular one is a great way to use up a pint of fresh mini tomatoes (cherry, sungold, etc) that’s been hanging around just a second too long and starting to wrinkle.

Similar to a risotto, this one cooks solely in its own starches and the released liquid of the tomatoes, with a splash of heavy cream to loosen everybody up at the end—not enough to be heavy, but enough to be luxurious. Fresh basil, the monogamous life partner of summer tomatoes, also makes an appearance. Gently fried garlic plays an important supporting role.

Bonus points: it dirties exactly one pot. Which translates to: more time outside, less time at sink. A true summer vibe.

RECIPE

An easy one-pot pasta for summer weeknights that takes advantage of tomatoes at their peak ripeness. Cooking the pasta like risotto creates a light, simple sauce loaded with fresh basil and enriched with a splash of cream for just enough richness.

Effortful time: 15 minutes

Total time: 15 minutes

Serves: 2

YOU NEED

  • 8 oz short pasta, I like cavatappi best

  • 1 cup vegetable broth

  • 1 pint cherry tomatoes

  • 2 cloves garlic, finely sliced

  • One bunch basil leaves, ribboned

  • 1 tbsp. olive oil

  • 1/2 tsp. salt

  • 1/4 cup heavy cream (can sub half and half)

  • Parmiggiano cheese, for serving

MAKE IT

  1. Sauté the aromatics. Heat the olive oil in a 10” skillet over medium heat—a shallow pan works best for this, since you’ll be trying to get the pasta to absorb all the water. Add the olive oil, then sauté the garlic until just fragrant, about 30 seconds.

  2. Cook the pasta. Add in the dry pasta, tomatoes, and salt. Stir to coat in oil. Pour in the broth—your pasta and tomatoes should be juuuuust about covered. Stir to combine and cover. Let simmer for 12 minutes, stirring occasionally so nothing gets too sticky.

  3. Check for doneness. At the 12 minute mark, do a test. A glossy sauce should’ve formed and the pasta should be nearly cooked. Simmer 1-3 minutes longer depending on how al dente you like it.

  4. Finish the sauce. Still over low heat, stir in the cream until fully incorporated and the sauce brightens from reddish to very orange. The combined emulsion of the starchy cooking water, the olive oil, and the cream should give you a very luxurious sauce, but feel free to add a splash more cream if for whatever reason yours is too tight (can happen if you go a little overboard on the pasta pour—ask me how I know).

  5. Serve it up. Scoop into bowls, scatter on some basil, and spoon over with some parmiggiano.

pasta, meatlessA @ italian enoughalfresco, simpleComment