One Pot Tomatoes and Pasta

I’d seen pictures and links to this one pot dish for a while. I changed it up a bit to use ingredients we had. The fresh tomato is because it is the time of year when we can get some nice fresh tomatoes. I even added a bit more at the end, just to barely soften. You can omit the fresh and it will still be good.

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We also had fun with the leftovers. Initially, we just ate this with sausage and peppers. But then I was out of peppers, so the next time I heated it up, I did it in our skillet with some zucchini I roasted. Mmm. That was good.

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So, feel free to play around. The basic idea is cooking everything in one pot (except for the sausage/etc., which you could do in the pot and then remove before cooking everything else, but….eh).

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You can opt for more cheese at the end or not.

Directions for One Pot Tomatoes and Pasta

Adapted from Apron Strings

  • 1.5 cups chopped onion
  • Olive oil
  • 1 Tablespoon minced garlic
  • 1/2 pound (8 ounces) pasta (any type)
  • 15 ounce can of diced tomatoes
  • 1 large tomato, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • Salt
  • Pepper
  • 4 cups chicken broth
  • 1/2 pound ground sausage
  • Zucchini or sweet peppers (optional), sliced or chopped
  • About a dozen leaves basil, chopped
  • 1 cup mozzarella cheese

Begin by sauteing the onion in some oil over medium heat in a Dutch oven. After the onion softens and begins to turn a light brown, add the garlic.

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Then, add the pasta, diced tomatoes, fresh tomato, red pepper flakes, oregano, some salt, some pepper, and chicken broth.

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Add the liquid from the canned tomatoes, too!

 

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Bring to a boil, then cover and let it simmer on low for about 15-20 minutes. Near the end of the cooking time, you can have the lid ajar or even off to allow for liquid to evaporate.

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Meanwhile, make mini meatballs with the ground sausage and cook them in a skillet.

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Add the zucchini or sweet peppers if using.

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When the pasta is cooked through, stir in the basil, mozzarella, sausage, and vegetables.

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Serve!

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Feel free to top with some parmesan cheese!

Feel free to top with some parmesan cheese!

Directions for One Pot Tomatoes and Pasta (without pictures)

Adapted from Apron Strings

  • 1.5 cups chopped onion
  • Olive oil
  • 1 Tablespoon minced garlic
  • 1/2 pound (8 ounces) pasta (any type)
  • 15 ounce can of diced tomatoes
  • 1 large tomato, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons oregano
  • Salt
  • Pepper
  • 4 cups chicken broth
  • 1/2 pound ground sausage
  • Zucchini or sweet peppers (optional), sliced or chopped
  • About a dozen leaves basil, chopped
  • 1 cup mozzarella cheese

Begin by sauteing the onion in some oil over medium heat in a Dutch oven. After the onion softens and begins to turn a light brown, add the garlic. Then, add the pasta, diced tomatoes, fresh tomato, red pepper flakes, oregano, some salt, some pepper, and chicken broth. Bring to a boil, then cover and let it simmer on low for about 15-20 minutes. Near the end of the cooking time, you can have the lid ajar or even off to allow for liquid to evaporate.

Meanwhile, make mini meatballs with the ground sausage and cook them in a skillet. Add the zucchini or sweet peppers if using.

When the pasta is cooked through, stir in the basil, mozzarella, sausage, and vegetables. Serve!

 

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