Sharing my love of Melbourne with Melburnians and guests of this great city!
Published November 18th 2013
30 minute meal
With summer almost here, seasonal fruits and veggies are just begging to be eaten. So here's (arguably) one of the easiest and tastiest meals that is sure to become a weeknight favourite. Why? Because it only uses one pot and only takes 30 minutes max.
Ingredients 350g spaghetti
350g cherry tomatoes, halved or quartered if large 1 onion, thinly sliced (about 2 cups) 2 cloves garlic, thinly sliced 1/2 teaspoon oregano 2-3 sprigs fresh basil 2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper 4 1/2 vegetable stock
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, oregano, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large pot or pan. Cover and bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Serve with some ciabatta and olive oil, with a side salad.
Things to try
This is a recipe based on one from Martha Stewart, but she uses water instead of stock. I also added some zucchini but there must be so many other things that could be added to this meal. Maybe try some chopped up chorizo and/or mushrooms.