By Josephine Agbonkhese
You’ve had a long, hectic day but still want a homemade meal? Enter the magical world of one-pot pasta! This dish proves that deliciousness doesn’t need a stack of dirty dishes. The beauty isn’t just in the easy cleanup but in how the flavours mingle.
Everything cooks together so the pasta absorbs all the rich tomato and herb flavours. It’s pure comfort in one pot!
Ingredients (Serves 4-6)
340g pasta
400g diced tomatoes
4 cups vegetable or chicken broth
1 cup sliced tomatoes
1 onion, thinly sliced
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup grated cheese
2 tablespoons oil
Fresh basil or scent leaf (for garnish)
Salt and pepper to taste
1-2 chopped fresh peppers (ata rodo or shombo)
A pinch of curry powder or thyme
Instructions
- In a large pot, combine the pasta, diced tomatoes (with their juice), broth, sliced onion, minced garlic, sliced tomatoes, dried basil, dried oregano, and any optional spices you fancy. Drizzle in one tablespoon of the oil.
- Bring everything to a boil over medium-high heat, then reduce to a simmer. Stir occasionally to prevent the pasta from sticking to the bottom.
- Cook for about 10 minutes until the pasta is al dente and the sauce has thickened nicely. The pasta will soak up all that delicious broth and tomato goodness.
- Stir in the grated cheese and the remaining oil. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh basil or scent leaf. Add extra cheese on top if you’re feeling indulgent!
Pro Tips
-Use a heavy-bottomed pot so nothing burns— your regular stainless or aluminium pot works perfectly.
-If the sauce gets too thick before the pasta is done, just splash in a little more broth or hot water.
-This dish pairs amazingly with a side of fried plantain or a simple green salad with cucumber and tomatoes.
Make it protein-packed by adding shredded chicken, beef, or even prawns towards the end of cooking.