One-Pot Pasta

also called one-pan pasta · pasta cooked in its sauce · no-drain pasta · skillet spaghetti

The table

Dry pasta goes into the sauce and cooks there, in about as much liquid as it can drink.
6 cloves(sliced thin)garlicsoften the garlic 3 minbring the tomatoes up, 2 minsimmer 12 min, stirring, until it drinks the liquidbeat in the cheese off the heat
1/2 tspred pepper flakes
3 Tbsolive oil
28 oz(800 g; crushed by hand)canned whole tomatoes
2 1/2 cups(600 mL)water
2 tspkosher salt
12 oz(340 g; broken in half if the pan is narrow)spaghetti
3/4 cup(65 g)grated Parmesan
1/2 cup(torn)basil
1 Tbsolive oil
1/2 tspblack pepper
Stir every couple of minutes and along the bottom: there is not enough liquid to keep the strands apart.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

Before anything else

2soften the garlic 3 min

3bring the tomatoes up, 2 min

goes in with what step 2 made

4simmer 12 min, stirring, until it drinks the liquid

goes in with what step 3 made

5beat in the cheese off the heat

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 17 min1 of 4 steps gives no time
Needs you
about 3 min
If you get it wrong
Narrow — it comes off the heat looking slightly too loose, because pasta that looks right in the pan is dry by the table
What you'll wash
One thing — the deep skillet
Does it keep
Not at all — the spaghetti goes on drinking the sauce in the fridge and comes back swollen and dry

  1. soften the garlic 3 min

    3 minneeds youfrom the start

  2. bring the tomatoes up, 2 min

    2 minwalk away3 min in

  3. simmer 12 min, stirring, until it drinks the liquid

    12 minwalk away5 min in

  4. beat in the cheese off the heat

    not timed17 min in

You'll need deep skillet

See how it is written
>> title: One-Pot Pasta
>> category: Pasta
>> tags: pasta, tomatoes, garlic, basil, one-pot, weeknight
>> counters: One Pot
>> aka: one-pan pasta, pasta cooked in its sauce, no-drain pasta, skillet spaghetti
>> servings: 4
>> time: 30 min
>> slack: narrow — it comes off the heat looking slightly too loose, because pasta that looks right in the pan is dry by the table
>> washing-up: the deep skillet
>> keeps: not at all — the spaghetti goes on drinking the sauce in the fridge and comes back swollen and dry

>> step: Dry pasta goes into the sauce and cooks there, in about as much liquid as it can drink.
Dry pasta goes into the sauce and cooks there, in about as much liquid as it can drink.

>> step: soften the garlic 3 min
Soften @garlic{6%cloves}(sliced thin), @red pepper flakes{1/2%tsp} in @olive oil{3%Tbs} in a #deep skillet{} for ~saute{3%min}.

>> step: bring the tomatoes up, 2 min
Simmer @&(~1)garlic oil{} with @canned whole tomatoes{28%oz}(800 g; crushed by hand), @water{2 1/2%cups}(600 mL), @kosher salt{2%tsp} for ~simmer{2%min}.

>> step: simmer 12 min, stirring, until it drinks the liquid
Simmer @&(~1)sauce{} with @spaghetti{12%oz}(340 g; broken in half if the pan is narrow) for ~simmer{12%min}, stirring along the bottom, until the pasta is tender and the liquid has gone into it.

>> step: beat in the cheese off the heat
Beat @grated Parmesan{3/4%cup}(65 g), @basil{1/2%cup}(torn), @olive oil{1%Tbs}, @black pepper{1/2%tsp} into @&(~1)pasta{} off the heat.

>> step: Stir every couple of minutes and along the bottom: there is not enough liquid to keep the strands apart.
Stir it every couple of minutes and along the bottom: there is not enough liquid to keep the strands apart on their own.