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easy, vegetarian and healthy one pan pasta recipes: tomato, rosemary and chili
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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.