One-pot pasta defied Italian tradition in 2013 when Martha Stewart proved you could cook noodles directly in sauce without losing texture.
One-Pot Pasta
Dive into a delightful one-pot pasta experience that’s not just easy to whip up but also a hit with the whole family! Packed with vibrant cherry tomatoes, fresh basil, and a sprinkle of savory Parmesan, this dish is perfect for meal prepping and enjoying throughout the week. Get ready to savor every flavorful bite without the hassle of multiple pots to clean!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This Italian-German hybrid was birthed in 1990s Munich when Italian gastarbeiter discovered Germans' obsession with one-pot efficiency—traditional pasta cooking demands three separate pans, but Germanic pragmatism said 'stuff that nonsense' and threw everything into one vessel, creating what Milanese purists call culinary heresy but busy parents call Tuesday night salvation.
Regional Twist
In Rome's Trastevere district, they ditch the German cream additions and double the fresh basil, then finish with aged Pecorino Romano and a proper glug of Lazio olive oil.
📝 Ingredients
Shopping List
- 70 ml almond milk
- 50 ml alpro light
- 200 g exquisa fitline
- 1 red onion
- 200 g tagliatelle
- 500 g tomatoes
- 35 g tp cream
Pantry Items
Amounts also listed in instructions below
- Fresh basil
- garlic (to taste)
- Paprika powder
- Pepper
- Salt
- 500 ml vegetable broth
👨🍳 Instructions
- 1
Add all ingredients (except for the cream and milk mixture) to a pan, pour in the broth, cover, and simmer on low heat for 10 minutes.
- 2
Add the cream and milk mixture, cover, and simmer for another 5 minutes.
- 3
Remove the pan from the heat, fold in the protein sauce and basil, and it's ready.
💡 Pro Tips
- ✓Keep your broth at exactly 500ml and maintain a gentle simmer at 185-190°F to prevent pasta from sticking while ensuring even liquid absorption without scorching the bottom.technique185-190°F
- ✓Add the cream mixture in the final 5 minutes because dairy proteins denature above 180°F, and early addition can cause curdling and separation in acidic tomato environments.timing5 minutes
- ✓Use a wide, heavy-bottomed pan with at least 3-inch sides to create a 2:1 surface area to liquid depth ratio, ensuring even heat distribution and preventing pasta clumping.equipment2:1 ratio
- ✓Dice your onion to exactly 1/4-inch pieces so they soften completely in the 10-minute initial simmer without becoming mushy or remaining crunchy.technique1/4-inch pieces
- ✓Reserve 2-3 tablespoons of starchy cooking liquid before adding the cream mixture to adjust final consistency, as one-pot pasta can vary in liquid absorption by 15-20%.technique15-20% variation
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
One-pot pasta defied Italian tradition in 2013 when Martha Stewart proved you could cook noodles directly in sauce without losing texture.
One-Pot Pasta
Dive into a delightful one-pot pasta experience that’s not just easy to whip up but also a hit with the whole family! Packed with vibrant cherry tomatoes, fresh basil, and a sprinkle of savory Parmesan, this dish is perfect for meal prepping and enjoying throughout the week. Get ready to savor every flavorful bite without the hassle of multiple pots to clean!
The Story
This Italian-German hybrid was birthed in 1990s Munich when Italian gastarbeiter discovered Germans' obsession with one-pot efficiency—traditional pasta cooking demands three separate pans, but Germanic pragmatism said 'stuff that nonsense' and threw everything into one vessel, creating what Milanese purists call culinary heresy but busy parents call Tuesday night salvation.
Regional Twist
In Rome's Trastevere district, they ditch the German cream additions and double the fresh basil, then finish with aged Pecorino Romano and a proper glug of Lazio olive oil.
📝 Ingredients
Shopping List
- 70 ml almond milk
- 50 ml alpro light
- 200 g exquisa fitline
- 1 red onion
- 200 g tagliatelle
- 500 g tomatoes
- 35 g tp cream
Pantry Items
Amounts also listed in instructions below
- Fresh basil
- garlic (to taste)
- Paprika powder
- Pepper
- Salt
- 500 ml vegetable broth
👨🍳 Instructions
- 1
Add all ingredients (except for the cream and milk mixture) to a pan, pour in the broth, cover, and simmer on low heat for 10 minutes.
- 2
Add the cream and milk mixture, cover, and simmer for another 5 minutes.
- 3
Remove the pan from the heat, fold in the protein sauce and basil, and it's ready.
💡 Pro Tips
- ✓Keep your broth at exactly 500ml and maintain a gentle simmer at 185-190°F to prevent pasta from sticking while ensuring even liquid absorption without scorching the bottom.technique185-190°F
- ✓Add the cream mixture in the final 5 minutes because dairy proteins denature above 180°F, and early addition can cause curdling and separation in acidic tomato environments.timing5 minutes
- ✓Use a wide, heavy-bottomed pan with at least 3-inch sides to create a 2:1 surface area to liquid depth ratio, ensuring even heat distribution and preventing pasta clumping.equipment2:1 ratio
- ✓Dice your onion to exactly 1/4-inch pieces so they soften completely in the 10-minute initial simmer without becoming mushy or remaining crunchy.technique1/4-inch pieces
- ✓Reserve 2-3 tablespoons of starchy cooking liquid before adding the cream mixture to adjust final consistency, as one-pot pasta can vary in liquid absorption by 15-20%.technique15-20% variation