One Pot Pasta Deliciousness Made from Your Pantry and Two Fresh Ingredients

One Pot Pasta, Deliciousness Made from Your Pantry and Two Fresh Ingredients

One Pot Pasta, Deliciousness Made from Your Pantry and Two Fresh Ingredients

35 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   16 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 12 oz spaghetti
  • 1 (dry) pint grape tomatoes, halved
  • 3 large leaves of basil, roughly chopped
  • 1 shallot, chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp hot pepper flakes
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp salt, add more to taste
  • 1/2 tsp black pepper
  • 1 Tbsp tomato paste
  • 1 anchovy
  • 1 Knorr beef bouillon cube
  • 4 cups water (add more as needed)
  • 4 slices cooked bacon, cut into bits (optional)
  • Parmigiano-Reggiano, freshly grated
Instructions

Put all ingredients (except for the grated cheese, bacon, and some extra basil for garnish) in a large pan and add the water.

Bring to a boil, and while frequently tossing the ingredients, cook in bubbling water for 10 minutes or so. You want the pasta to be al dente and the liquid to be mostly absorbed and evaporated. The starch from the pasta will create a nice, creamy sauce.

Add water if it evaporates too quickly.

Serve on a plate, add the grated cheese and bacon bits, and top it with a couple basil leaves.

This is a good time to bring out your top-shelf extra-virgin olive oil and sprinkle some over the whole dish.

Tip: If you want to sauté the garlic, shallots, anchovy, and tomato paste first in the olive oil for a couple of minutes, that will give your dish even more depth. But I wanted to keep the instructions as simple as possible and as a one-pan, one-cooking-step kind of recipe.

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