One-Pot Pasta: Everything in One Pot, Wait 12 Minutes

Ingredients

For 2 generous portions:

• 250 g pasta, for example spaghetti broken in half, linguine or short pasta
• 500 to 600 ml water or broth
• 1 to 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 250 g cherry tomatoes, halved
• 1 small handful of spinach
• 30 to 50 g grated Parmesan
• salt and black pepper
• optional: chili flakes, basil, lemon zest

How it works

1. Put the pasta, water or broth, olive oil, garlic, tomatoes and a little salt into a wide pot. Make sure the pasta is mostly covered by liquid.
2. Bring everything to a boil over high heat. Stir several times during the first 2 minutes so the pasta does not stick together or to the bottom.
3. Reduce to medium heat and let it simmer uncovered for about 10 to 12 minutes. Stir every now and then so the starch can build a creamy sauce instead of turning gluey in one spot.
4. As soon as the pasta is almost al dente and only a little liquid is left, stir in the spinach, Parmesan and a good amount of black pepper.
5. Let it sit for 30 to 60 seconds. If it looks too thick, add a splash of water. If it looks too loose, let it bubble for 1 more minute.
6. Finish with basil, chili flakes or a little lemon zest if you want a fresher result.

Good to know

• Short pasta is easier to control than long spaghetti if you make this for the first time.
• The exact amount of liquid depends on the pasta shape, so start with 500 ml and add more only if needed.
• Parmesan thickens the sauce further, so add it near the end.
• This basic version also works with zucchini, peas, mushrooms or a spoon of pesto.

Why this helps

The pasta starch stays in the pot and thickens the sauce for you. That gives you a creamy result with less effort, less cleanup and fewer chances to overcomplicate dinner.