One-Pot Wonders
One-Pot Pasta Arrabiata
- Prep time 15 minutes
- Cook time 35 minutes
- Serves 3-4 persons
Author Notes
As someone with a Turkish background, any dish without red pepper flakes and other spices seems too dull. Starting from Martha Steward's One-Pot Pasta (which is a good base for any One-Pot recipe), I decided to have a spicier version of it. For me, pasta has always been one of my favorite dishes. I used ingredients such as oregano, red pepper flakes and mint leaves which can be found in every Turkish household. While the mixture was boiling, I made some research on the invention of spaghetti. Did you know that Venezuela is the largest consumer of spaghetti after Italy? —Aslihan Akyüz
What You'll Need
Ingredients
-
230 grams
spaghetti
-
914 milliliters
water
-
2
tomatoes
-
1
onion
-
1 handful
parsley
-
2
garlic cloves
-
2 teaspoons
red pepper flakes
-
2 sprigs
basil, plus torn leaves for garnish
-
2 tablespoons
olive oil
-
1 handful
dried mint leaves
-
1 handful
dried oregano
-
1 pinch
chili powder
-
freshly grated Parmesan cheese, for serving
-
1 pinch
salt
-
1 pinch
pepper
Directions
- Cut the tomatoes into thin slices. Finely chop the onion. Peel and press the garlic cloves. Wash and finely chop the parsley and basil leaves.
- Put the spaghetti, water, chopped onion, parsley, basil leaves, sliced tomatoes, pressed garlic cloves, red pepper flakes, olive oil, dried mint leaves, oregano, salt and pepper together in a large pot. Bring to a boil over high heat for 5 minutes and reduce the temperature to medium heat afterwards. Do not close the lid. Stir the pasta every ten minutes.
- Let cook for 30 minutes until the liquid has boiled down. Divide among 3-4 bowls and garnish with Parmesan cheese and basil leaves.
See what other Food52ers are saying.