Want a homemade dinner, but an easy night, too? I got you! This 20-Minute Pasta is so fast, easy, fresh, everyone loves it, and its a one-pot wonder! You may have seen some of these recipes all over the internet, but they are not new! Instead of boiling a giant pot of water and making sauce in a separate pot, all the ingredients go in a large skillet or braiser and cook at the same time.
To make 20-Minute Pasta, grab a 10-12″ skillet with a lid (I love the Blue Diamond at a great price or my favorite Staub braiser). Add a pound of dry spaghetti noodles, 1 pound of cherry tomatoes, some minced garlic, a few fresh basil leaves, and a pinch of red pepper flakes. Cover with chicken broth or water and a Knorr chicken cube. Put the lid on and heat over medium high heat until it starts to boil. Remove the lid and turn stove to medium low heat. Simmer until nearly all the liquid is absorbed. Season with some cracked black pepper and toss in the parmesan cheese. You’re ready to eat! Let me know what you think! Enjoy!
20-Minute Pasta
Equipment
- 10-12" skillet with a lid or a braiser with a lid
Ingredients
- 1 lb. dry spaghetti noodles
- 1 lb. fresh cherry tomatoes
- 3 garlic cloves, minced
- 3-4 fresh basil leaves
- ¼ teaspoon red pepper flakes (optional)
- 4 cups chicken broth (or enough to cover pasta) (or use water and 1 Knorr chicken bouillon cube)
- freshly ground black pepper
- ½ cup grated parmesan cheese, plus more for serving
Instructions
- Add spaghetti, tomatoes, garlic, basil, red pepper flakes, and broth to a 10-12" skillet with a lid.
- Add broth (or water and chicken bouillon cube) to cover pasta.
- Cover and heat over medium/high heat until it just starts to boil.
- Remove lid and lower temperature to medium/low until nearly all liquid is absorbed. Most tomatoes will have burst, but can easily be crushed with tongs or the back of a spoon, if needed. Pasta should be al dente.
- Twist a few grinds of black pepper over the pasta. Toss in parmesan cheese.
- Serve with more parmesan cheese, if desired. Enjoy!
