Photography: James Moffatt. Styling: Olivia Blackmore, Kate Brown.
This one pot pasta recipe isn’t just a time-saver, it’s a game-changer in the kitchen! This summer spaghetti has rich and vibrant Italian flavours for an easy family dinner. It’s the perfect midweek meal with minimal clean-up.
Ingredients
Method
Cut onion into thin wedges. Thinly slice garlic and capsicum. Halve cherry tomatoes. Drain bocconcini. Reserve 2 sprigs of basil and pick remaining leaves
Place onion, garlic, capsicum, fresh and canned tomatoes, bocconcini, capers, olives, spaghetti and sea salt in the casserole. Pour over 3 cups (750ml) water, the cream and half the oil. Season with freshly ground black pepper. Cover, then bring to the boil over high heat, stirring occasionally to ensure pasta is covered with liquid. Reduce heat to medium-high. Cook, uncovered, stirring frequently, for 10 minutes or until pasta is al dente and most of the liquid is absorbed.
Serve spaghetti topped with parmesan and reserved basil sprigs; drizzle with remaining oil and season with pepper.
If your pan or casserole doesn’t have a lid, cover it tightly with a double layer of foil.
Test Kitchen tip
One pot pasta variations
Use a short pasta such as penne, fusilli or farfalle instead of spaghetti. For meat lovers who also like a kick of heat, add 100g thinly sliced pepperoni in step 2.
Which pan should you use?
This one pot pasta recipe was created using a 30cm cast iron shallow casserole. If you don’t have a cast iron casserole, a heavy-based frying pan or saucepan of the same size will work as a suitable substitute.
When opting for a different type of pan, make sure it has the same specs as the recommended pan, whether that’s ovenproof and/or flameproof. And try to match the specified size and depth too. The pan’s depth plays a role in the evaporation and absorption of liquids by the pasta, so aim to select a pan as close to the stated size as possible.
