One Pan Pasta

I want to introduce you to a pastor that

could possibly change your life it is

the easiest pasta recipe you will ever

come across inspired by the great martha

stewart it only takes a few ingredients

and it's all done in one pot this is my

one pot pasta with tomatoes basil all

those brilliant classic Italian flavors

so it starts off with a little bit of

chopping I've got some Tomatoes which

are already sliced I'm going to slice up

my garlic nice and thin and the

beautiful thing about this recipe is

that it all takes place in one pot so

once you have all your ingredients ready

to go it's going to cook pretty quickly

so we've got garlic we've got a little

bit of chili you don't have to add the

chili if you don't want to but I think

it adds a nice punch and heat in a pasta

sauce just like this the trick with this

pasta because it cooks so quickly is to

make sure that you have nice thin slices

on your garlic on your shitty and on

your onion it just means that it's going

to cook together quite quickly quite

fast but you're also not going to get

any of that Ralph's name on any of those

ingredients so just nice thin slices on

your chili and then finally that onion

just take the tops and the ends off your

onion and then just finely slice on the

vertical you should be left with wafer

thin slices of onion that is gonna cook

down and add so much richness to the

sauce I have to admit that I was quite

skeptical when I first came across this

recipe but it really works having tried

and having tested it it just comes

together as something really luscious

creamy and satisfying and essentially

you get all those Italian flavors in one

pot with very little effort

we are in business we have the onion we

have the garlic and we have the chilli

and now it's all about an assembly job I

have a pan that's large and high-sided

and I'm going straight in there with

some pasta we're going to start off with

onions in one corner of the pan stick in

that chili and the garlic get in those

Tomatoes I'm using cherry tomatoes here

and if you can get a mixture of colors

all the better

but any tomatoes will do here you just

want something that's gonna break down

quickly so if you have larger Tomatoes

just chop them up a little finer and

then for that truly authentic Italian

taste you have got to go in there with

basil I'm going to use about half this

bunch in the sauce at the start and then

I'm going to decorate it with some more

at the very end so just tear off some of

those leaves and then scatter them in

and around this lovely looking pan a

good drizzle of olive oil going in here

you just want a few cloves season it up

with some salt and some pepper there is

something very satisfying about a dish

that looks this good before you've even

started cooking now that we've got all

that it's time to get in there with our

liquid you can use chicken stock here if

you want to but just regular water will

do let's pour that straight the way over

and now that's pretty much it that's all

you've got to do stick on the heat this

is going to cook it for about ten

minutes

you need to continuously stir and just

keep an eye on it to make sure

everything breaks down it cooks out you

get left is pouring into pasta sauce

this is now starting to come together

it's come to the boil and you just need

to use your tongues and what should

about the place and what will happen is

that pass will swell up it'll take on a

little bit of the liquid the tomatoes

mush down you've got all the flavor of

the onion and basically what you'll be

left with is a silky smooth pass a sauce

which is just ever the only piece of

advice I will give you while making this

is keep your eye on it and use that

tongues just to make sure that

everything cooks through I mean it's

only gonna cook for ten minutes so you

do need to keep an eye on us this is

exactly what you're after that silky

sauce that perfectly cooked pasta and

now to finish it off I'm just gonna

grate some pecorino cheese over the top

the trick here is to grate the pecorino

and give it a last stir and it actually

helps to bring the sauce together with

that bit of cream cheese running through

it I should do it give it a last good

stir through and don't forget some of

that fresh battle just carry in those

leaves that last little kiss of fresh

powder will just make all the difference

give it a last little stir and the

liquid that's in this pan has come

together with the starchiness from the

pasta to create a really velvety tomato

sauce so this is looking pretty good I'm

going to give it one last season with a

bit of black pepper

and now it's time to serve this is where

I get a little bit excited we've only

had 10 minutes in a pan and you get left

with the most creamy and luscious

looking sauce the tomatoes are broken

down the sweetness is just going to add