one pan tomato pasta

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.

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.

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Rosemary & Chili One Pot Pasta

Course pasta

Cuisine Italian

Servings 2

Author Claudia Rinaldi | Gourmet Project

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

1. Peel and slice the garlic in two (you want to find and remove it when cooking is over).
2. Slice the chili.
3. Place all the ingredients plus 3 times the pasta weight in water in a large pan or pot.
4. 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!).
5. Find and remove garlic, grate and sprinkle parmesan cheese to taste and serve hot.

Enjoy your pasta al pomodoro!

Claudia