Love the One-Pot Pasta format but live with a meat eater. To meet the wishes of others, I added 4 oz of meat, fresh mozzarella and a crispy breadcrumb topping to mimic the crunchy lasagna top layer. —Purnima
Bucatini, strands broken in half
halved cherry tomatoes
thinly sliced onions
thinly sliced garlic
red pepper flakes
bocconcini cut in 6 pieces
kosher salt divided
ground black pepper
In This Recipe
1. Heat 1 tsp of canola oil in a large straight-sided skillet, add panko bread crumbs and fry until crisp, approximately 3 minutes. Remove and wipe the pan out.
2. Heat remaining tsp of canola oil in the skillet, add onions, garlic, and red pepper flakes. Cook on a gentle heat for 3 minutes until onions are soft, add ground beef and a pinch of salt. Cook until meat is no longer pink.
3. Add pasta, tomatoes, basil (retain a pinch for the end), salt, ground pepper, 1 tbsp of olive oil, and water. Bring to boil over high heat. Reduce heat to medium and boil mixture, stirring frequently until pasta is al dente and water is almost evaporated about 14 minutes.
Take off heat. Season with salt and pepper to taste. Add mozzarella and parmesan and stir gently. Divide among 2-3 bowls, drizzle with remaining olive oil, add toasted bread crumbs, remaining chopped basil, and serve.