15-Minute One Pot Pasta

Adapted from savorynothings.com

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Rule of thumb:

Water to pasta ratio is 1:2. So for every 4-ounces of dried pasta, you need 8 ounces of liquid (water, broth, milk/cream). 4 people would be: 1-pound of pasta and 32-ounces of liquid).

• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 1 15- oz can diced tomatoes
• 3 cups water or chicken stock
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• Optional mix-ins
  • ¼ cup ricotta or mascarpone
  • Handful of baby spinach
  • Grated parmesan
  • Fresh basil

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1. Add olive oil and garlic to a large pot. Cook until the garlic is fragrant.
2. Add the rest of the ingredients.
3. Turn the heat on high and cook until boiling. Then, reduce the heat to a gentle boil, and cook 15 minutes or until the pasta is al dente. Add more water if necessary.
4. Remove from heat and stir in the ricotta, spinach, parmesan, and basil.
5. Bring to a boil, then reduce the heat to a simmer and cook until pasta is done, about 10-15 minutes. If the pasta starts looking dry and there doesn’t seem to be enough liquid, add a little extra broth during the cooking process.