One-pan tomato pasta with rosemary and chili. Learn how to cook Italian tomato pasta in one pan.
One-pan tomato pasta is one of my favorite meals: by cooking tomato pasta in one pan you save a lot of time, and you get a creamy condiment you’d hardly get without adding cream or butter.
This happens because when you make one-pan pasta recipes, the starches that the pasta releases stay in the pan, and make the condiment creamier.
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This tomato one-pan pasta dish has the aromatic touch of rosemary, and a spicy kick coming from a little chili. Those two ingredients, good-quality extra-virgin olive oil, a garlic clove, and a little salt are all you need to make a delicious easy one-pan pasta.
Rosemary & Chili One Pot Pasta
Ingredients
- 6-7 oz pasta 180-200 gr - the ones you see in the picture are "sagnarelli"
- 1 sprig rosemary
- 2 pinches of salt
- 1 fresh or dried red chili
- 1/2-1 garlic clove
- 8,8 oz tomato passata 250 gr
- 2 tablespoons extra virgin olive oil
- parmesan cheese
Instructions
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Peel and slice the garlic in two (you want to find and remove it when cooking is over).
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Slice the chili.
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Place all the ingredients plus 3 times the pasta weight in water in a large pan or pot.
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Cook over medium/high heat, stirring occasionally, until water is almost completely absorbed. Taste the pasta, salt to taste and if necessary add more water to finish cooking (a bit 'at a time to be sure not to overcook it!).
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Find and remove garlic, grate and sprinkle parmesan cheese to taste and serve hot.
Enjoy your pasta al pomodoro!
Claudia