One Pot Pasta

My first word was spaghetti, after the classic mum and dad. Actually, my first word was ghetti. Yes, my love of pasta runs deep and it is one of the true lasting relationships of my life.

Similarly, my hatred of washing up also runs deep so the idea of one pot pasta is one I am very much on board with. One pot? Dinner ready in less than 15 minutes? A creamy sauce without cream or any weird vegan substitute? Yes, yes, and yes.

When I first gave this a try I used a recipe I saw on pinterest (my food board on pinterest is one of my happy places) but I personally found it a little tasteless - maybe because my tastebuds are deadened after 23 years of adding 4 cloves of garlic to everything I eat. 

So, here's the recipe I've landed on after a few tries...

What you need:

• Wholewheat spaghetti (however much based on however hungry you are)
• Onion x 1
• Olive oil x 1 tbsp
• Tomatoes x 400g (I like a mixture of baby plum and cherry tomatoes)
• Garlic x 3 cloves 
• Tomato puree x 3 tbsp
• Basil x a handful of leaves shredded
• Salt
• Pepper
• Dried oregano x 2 tsp
• Water

What you do:

Finely dice the onion and chop the tomatoes roughly in half.

Add everything to the pan, putting a few leaves of basil to the side.

Add water until it covers everything.

Put the pan on a roiling boil for 10 minutes, stirring occasionally to ensure it doesn't stick.

Keep an eye on the pan - you may need to top up the water bit by bit.

Finally, add the extra basil, serve, and eat until you feel a bit sick because you've had so many carbs.