One-Pot Wonders

One-Pot Pasta Arrabiata

May  2, 2019
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  • 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
  • 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
  1. 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.
  2. 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.
  3. Let cook for 30 minutes until the liquid has boiled down. Divide among 3-4 bowls and garnish with Parmesan cheese and basil leaves.

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