Aside from the ease of this cooking method, another advantage of the dish is that the starch released from the pasta as it cooks thickens the sauce without the addition of cream or butter. The final consistency can be controlled with the amount of broth added. You can serve it like a soup or make it thick and spaghetti-like.
What could be better than a hearty, versatile one-pot dish that is both good and good for you and ready in less then half an hour? This one beats takeout pizza any day of the week.
One-Pot Spaghetti
Makes 4 to 6 servings
6 to 8 Tbsp. olive oil
2 medium chopped onions
2 medium chopped carrots
4 garlic cloves, minced
3 cups canned chopped tomatoes with liquid
2 Tbsp. tomato puree
1 to 2 Tbsp. sugar
Parsley, basil, oregano, thyme, allspice, to taste
About 6 cups vegetable (or chicken) broth
12 oz. spaghetti
Salt and pepper, to taste
In a pot, heat the oil and saute the onions until translucent. Add carrots and garlic and saute for 1 more minute. Add chopped tomatoes, tomato puree, sugar, spices and about 4 cups of the broth. Bring to a boil and cook for about 15 minutes.
Add uncooked spaghetti to the pot and simmer until the pasta is tender, about 15 minutes. Stir from time to time and add more broth while cooking to achieve desired consistency.
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