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Prep time
35 minutes
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Cook time
20 minutes
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Serves
2-3
Author Notes
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
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Ingredients
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5 ounces
Bucatini, strands broken in half
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12 ounces
halved cherry tomatoes
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1 cup
thinly sliced onions
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2 tablespoons
thinly sliced garlic
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1 pinch
red pepper flakes
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1 sprig
basil chopped
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4 ounces
ground beef
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6 pieces
bocconcini cut in 6 pieces
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1 teaspoon
kosher salt divided
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Dash
ground black pepper
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2 tablespoons
olive oil
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6 ounces
panko breadcrumbs
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2 teaspoons
canola oil
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15 ounces
water
Directions
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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.
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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.
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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.
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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.
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