This is exactly what the name says: a one pot pasta. You chuck it all in and in the time it takes for the pasta to cook, you have a gorgeous saucy pasta, full of flavour, nourishing and comforting.
This is the perfect recipe to feed a hungry family on a busy weeknight when you haven’t had time to prepare anything and the kids what food quick!
You can mix up the ingredients if you like, taking away things like capers and olives or adding in extra veggies towards the end, like spinach. Play around with it, so you have more than one of these super easy recipes up your sleeve for whenever the time calls. Feel free to change the pasta shapes too.
- Prep time:10 minutes
- Cook time:15 minutes
- Total time:25 minutes
1 kg cherry tomatoes halved
1 cup black olives
4 tbs capers
1 red onion sliced
4 garlic cloves thinly sliced
2 tbs extra virgin olive oil
Good pinch of salt
Good pinch of dried chilli flakes
Good grind of black pepper
1.5 litres good vegetable stock.
Juice ½ lemon
½ cup toasted pine nuts
Bunch fresh basil
- Take a large saucepan or casserole pot, add all the ingredients and bring to a boil, reduce to a simmer and cook stirring regularly until the pasta is al dente.
- Just before serving take a good handful of the basil leaves and roughly break them and add them to pasta along with the juice of half a lemon. stir to combine.
- Serve in large pasta bowls with spoonful’s of the sauce, top with lightly toasted pine nuts, extra basil leaves and vegan parmesan if using.