I saw this recipe on Pinterest this week and thought the idea was amazing – chuck all the ingredients for a great pasta in one pot, and ten minutes later you have a delicious dinner? Surely it’s too good to be true. Right?
Please do check out the original recipe (link above). Here’s how I made it:
500g dry linguini
1 yellow capsicum
1/2 thinly slice red onion
1 carton chopped tomatoes in juice
2 cloves sliced garlic
large handful of fresh basil leaves, torn
dried oregano to taste
4 1/2 cups vegetable broth
2 tablespoons olive oil
Put all the dry ingredients into a large pot and add the broth. Drizzle the olive oil over everything. Cover. Bring to a boil. Stir every 2 minutes to keep from sticking together or to the bottom of the pot. Serve with fresh parmesan cheese.
This was a bit better than I imagined it would be! Next time I’ll cook in a non-stick pot as the pasta did want to hold onto the bottom. I also cooked it a minute or so too long and the consistency of the pasta was very soft. As I like it a bit more al dente, next time I’ll cook it for 8 minutes instead of 10. Cooking the sauce ingredients with the pasta in a broth instead of water gave the pasta a lovely, thick, slightly starchy feel to it (in a good way). It was very flavourful – much more than I expected it to be. At the very end of the cooking time I tossed in some pre-cooked prawns to give some added protein. It was absolutely delicious, and I think I will end up making this dish often. I definitely recommend this recipe!