Let Me Tell You About This Pasta (and That Time I Burnt It)
Okay, so you know those nights when you realize you haven’t actually planned dinner and now you’re staring into the fridge like it might cough up inspiration? That’s basically how I invented (well, discovered, really) my version of this 3-ingredient one pot pasta. One time, I left it too long on the heat because I got distracted arguing with my sister about whether pineapple belongs on pizza (it doesn’t, sorry, not sorry), and ended up with a crunchy mess. But hey, now I know exactly when to sneak a taste for doneness. Anyway, this recipe is the ultimate lazy meal but still feels like an actual dinner. And yes, I’ve made it after long days, grumpy moods, and even while half-watching TV—still comes out great.
Why I Keep Making This (And Why You Might, Too)
I make this when the fridge looks sad, or when my brain feels like mashed potatoes. My family goes crazy for it because, let’s be honest, pasta + cheese + tomato is kind of the holy trinity of weeknight cooking around here. Plus, it’s one pot, so (less washing up, which I despise). I used to get stressed about dinner timing, but this? Practically foolproof. Even my partner, who once burned water, manages to not mess it up. The secret? There isn’t one. That’s what I love. (Oh, and if you’re a chronic over-cooker, trust me, it’s forgiving. As long as you don’t answer a long phone call mid-boil…)
What You’ll Need (And What I Sometimes Swap In)
- 250g dried pasta (I grab penne most days, but spaghetti works. My grandmother swore by De Cecco, but honestly, supermarket own-brand is fine. Sometimes I even use those funny lentil pastas when I’m pretending to be healthy—just shorten the cook time.)
- 500ml jarred tomato passata or tinned crushed tomatoes (I’ve made it with leftover marinara sauce too. Once, I even used salsa in a pinch. It was… interesting.)
- 1 big handful of grated cheese (Mozzarella melts best, but cheddar is gorgeous for extra tang. I’ll use whatever’s lurking in the fridge. Parmesan? Go for it! Or skip if you’re dairy-free—honestly, still delish.)
Basically, as long as you have some sort of pasta, something tomatoey, and a hit of melty cheese, you’re golden. Salt, pepper, a swirl of olive oil… nice to have, but not dealbreakers.
How I Actually Cook This (And Where I Usually Mess Up)
- Dump the pasta and tomato sauce into a big-ish pot. Add enough water to just cover the pasta (maybe 250ml, but I just eyeball it—cover, but don’t drown it).
- Set over medium-high heat. Bring to a gentle boil, stirring a couple times so nothing sticks. If the sauce splatters, that’s normal. I usually lower the heat a touch here.
- Let it simmer, uncovered, for 10-12 minutes. Stir every now and then. Don’t worry if it looks a bit soupy at first—it thickens. This is where I sneak a taste—if it’s still too firm, give it another minute or two. (Just don’t walk off, unless you want cemented pasta. Learned that the hard way.)
- When the pasta’s just cooked and there’s still a little sauce, turn off the heat. Chuck in your cheese. Stir until it melts and gets gooey. If it feels too thick, splash in a little hot water. Or don’t. Up to you.
- Scoop into bowls, top with extra cheese if you’re feeling wild, and eat right away. Or, do what I do and hover by the stove eating it straight from the pot (no shame).
Things I’ve Learned (Usually the Hard Way)
- If you use fancy cheese with rinds (like Gruyere), cut them off first. Unless you like weird, chewy bits.
- Watch your salt—some sauces are super salty already, and I learned that lesson the night we ate this with a million glasses of water.
- Actually, I find it works better if you stir more at the start, then leave it alone for the last few minutes (keeps the pasta from breaking up).
Some Variations That Worked (And One That Failed)
- I tried adding spinach once—wilted in near the end. Tasted great, but looked a bit swampy.
- A handful of olives or capers: salty and bright. Yum.
- I once swapped the tomato for pesto. Um, it turned into a gluey mess. Wouldn’t recommend, unless you love scraping green pasta off your saucepan.
If You Don’t Have the Right Pot (Or Anything, Really)
I usually use a big saucepan, but once (camping trip, don’t ask), I made it in a frying pan with high sides. Worked fine, just keep an eye on the liquid. A deep skillet is alright, too. No lid needed, but if you want less splatter, throw one on half-cocked. Or don’t. Your call.
How I Store Leftovers (Though There’s Rarely Any, Honestly)
Pop into a container, let cool, then fridge. It’ll keep maybe two days, max. I think this tastes even better the next day—probably because the pasta soaks up every drop. But in my house, it never lasts more than a day. You could freeze it, but it gets a bit mushy. Up to you.
How We Serve It (And My Odd Little Tradition)
Big bowls, lots of black pepper, and sometimes a squeeze of lemon (don’t knock it—it’s lovely). My partner likes it with a fried egg on top; I’ll sometimes just heap on more cheese (I have no self-control). Once, my cousin dunked garlic bread in it, and now that’s a thing here too. Serve family style or straight from the pot if you’re feeling rustic. No judgment.
What NOT To Do (Learned This the Hard Way)
- Don’t rush the cheese—if you dump it in too early it gets stringy and weird, not in a good way. I once tried to multitask and, well, let’s just say cheese glue is not a fun clean-up.
- If you walk away for more than five minutes, the pasta will weld itself to the bottom. Scraping that off is a workout I don’t recommend.
Your Questions (And My Honest Answers)
Can I use gluten-free pasta?
Yep! But it cooks quicker and sucks up more liquid, so check it often. Maybe a splash more water, too.
What if I only have tomato soup?
Honestly, it works. Just skip adding extra water and maybe go lighter on the cheese. It’ll be creamy, but not in a bad way.
Is it OK to use pre-shredded cheese?
Yeah, for sure. It’s what I use when I can’t be bothered to grate. Just melts a bit differently, but who cares?
Can I double the recipe?
Oh yeah. Just use a bigger pot; everything else’s the same. Stir more, because doubling means more chance of pasta clumps.
Is this actually Italian?
I mean, not really. But it’s pasta and tomato and cheese, so you can pretend. If you want real Italian, check Marcella Hazan’s tomato sauce (here) or this brilliant one-pot approach (here). Both are fab.
One last thing—if you do end up with a layer stuck to the bottom, soak the pot with hot water and a bit of baking soda. Works a treat! (And gives you an excuse to avoid dishes for another 20 minutes.)
Ingredients
- 12 oz (340 g) dried spaghetti
- 4 cups (950 ml) vegetable broth
- 1 cup (200 g) cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (10 g) fresh basil leaves, chopped (optional for garnish)
Instructions
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1In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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2Add the dried spaghetti, cherry tomatoes, and vegetable broth to the pot. Season with salt and black pepper.
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3Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for 12-15 minutes or until the pasta is al dente and most of the liquid is absorbed.
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4Remove from heat. Toss the pasta to combine with the sauce and tomatoes.
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5Serve hot, garnished with fresh basil leaves if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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