one-pot pasta with tomatoes + basil

(This giveaway is closed.)

We’ve got a one-pot winner of a dinner over here. Just an FYI.

These past couple of weeks have been kinda sorta insanely busy, to say the least. And it’s in these moments — when I’m so frazzled that I forget to brush my teeth or take off my slippers before leaving the house, yeeaahhh — that simple, easy-to-throw-together meals restore my sanity. Because 1) they’re food, and I like to eat and 2) I don’t have to think about dinner as another to-do on my list. Just put it in a pot/oven/microwave, let it cook, done and done. Time to fill my tummy.

Of course, oftentimes this means dinner comes from a thin box tucked in the back of the freezer containing a frozen disc of something that starts with a “p” and ends in “izza,” or from a box that’s been tucked away in the pantry for a year containing uncooked noodles and a powdery substance they call cheese… or a burrito. From Chipotle. With a generous heap of guac, thankyouverymuch.

And then there’s this one-pot pasta thing which, until recently, was only a good idea I’d heard about or saw pinned a bazillion times on Pinterest. Now, this one-pot pasta thing? It’s a great idea that I’ve (finally) put on our dinner table. And I have a feeling it’ll be back again and again when I need something healthy/my sanity to stay intact.

one-pot pasta with tomatoes + basil

This particular recipe is even better because it’s made with Dreamfields Pasta. Dreamfields makes pasta with with five grams of dietary fiber per serving — which, according to their website, is 2.5 times more fiber than is found in traditional pasta. They also add a natural plant fiber called inulin that helps support digestion. You can read more about it yourself here. (Side note: Please ignore the horribly blackened bottom of my saucepan. I’m, uh, going to fix that soon.)

one-pot pasta with tomatoes + basil

one-pot pasta with tomatoes + basil

What I know about it is that it makes a delicious dinner when cooked with some fresh tomatoes, onion, garlic and basil. Oh, and fresh shredded Parmesan on top, naturally. We can never forget the cheese.

one-pot pasta with tomatoes + basil

I kept this dish super-simple and nutritious by incorporating only five ingredients (in addition to the pasta and basics like water/S&P/oil), but feel free to put your own fave pasta add-ins in the pot. Zucchini, perhaps? Olives? Mushrooms? So many possibilities (though what I really want to write there is “pastabilities” because I’m the hokiest. But HA).

And because everyone could use more pasta in their lives, Dreamfields is generously giving away a whole case of pasta to one lucky reader! To enter the giveaway, leave a comment below answering the question: What’s your favorite thing to make with pasta? (Giveaway ends Sunday, March 2 at 11:59 p.m. CST. Giveaway is open to U.S. residents only.)

Update: Cori is our winner. Thanks for playing, everyone!

Psst check out Dreamfields on the Twitter for more pasta goodness.

one-pot pasta with tomatoes + basil

One Pot Pasta with Tomatoes and Basil
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
 
Ingredients
  • 1 box (13.25 oz) Dreamfields angel hair pasta
  • 1 container (10.5 oz) grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1 small yellow onion, thinly sliced
  • 2 basil leaves, plus more torn leaves for topping
  • 5 cups water
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for topping
Directions
  1. In a large saucepan, combine pasta (noodles broken in half to fit in pan, if necessary), tomatoes, olive oil, garlic, onion, basil leaves, water and salt and pepper to taste.
  2. Bring to a boil over high heat and cook, stirring often, 10 minutes until pasta is al dente and water is almost fully evaporated (there may be about ¼ to ⅓ cup of water left when the noodles are done; this is OK, as it will soak in as the pasta cools).
  3. Season pasta with more salt and pepper, if needed, then divide among serving bowls. Top with extra torn basil leaves and shredded Parmesan cheese.
 

Disclosure: I received compensation from Dreamfields for recipe development purposes. All opinions are my own.

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