I love pasta. We eat it for dinner at our house quite often. Why not? It’s easy and quick to make, super delicious and there’s about a million and one ways to serve it, so you won’t feel like you’re eating the same thing all the time. One pasta recipe I’ve been wanting to try for a while now is this one pot pasta. The basic idea is you cook ingredients for a rustic sauce along with the dry pasta, so everything cooks together and is done at the same time. I like that you can easily customize too, I’ve seen variations on the basic recipe here, here and here. My one concern about this recipe was that the final dish would taste too simple. Would it taste like basically plain pasta with a few sparse (and now soggy) ingredients on top? I wasn’t convinced that this would be as flavorful as I tend to like my own pasta dishes. But you know what they say, you never know until you try. In a large pot combine the first ten ingredients listed above. Bring the liquid to a roaring boil. Slightly reduce the heat (to a low boil) and cook for nine minutes until the pasta is al dente. Be sure to stir the pasta every once in a while so none of it sticks to the bottom of the pot. I like to check the pasta but removing a piece and taking a bite (don’t burn yourself!). If it’s almost cooked all the way through then you’re done. 🙂 Here’s what the final dish looks like. After you’ve cooked the pasta to al dente remove from heat and let it sit in the remaining juices (there shouldn’t be much) for a couple of minutes. Give the pasta a few good tosses during these few minutes so everything gets coated once again. Taste and season with salt and pepper as needed. Once you’re ready to serve plate the pasta and toss a little crumbled feta on top with a few fresh basil pieces. The verdict: this was WAY more creamy and flavorful than I expected. I guess you probably figured that. If it wasn’t very good, I probably wouldn’t be sharing it with you today. That would be funny though. “So this tastes terrible, but here are some pretty pictures of it.” 😉 But really, this actually turned out so, so good. I will for sure be making this again sometime soon. Easy to make. Hardly any dishes to clean after. And it was super yummy. That’s a big win in my book. Enjoy! xo. Emma

Print One Pot Pasta Ingredients 16 oz. one package dry linguine

14 oz. one can diced tomatoes with juices

3 cloves garlic minced

2 big sprigs of basil plus a few more leaves for garnish

1/2 teaspoon red pepper flakes

1/2 teaspoon dried oregano

1 tablespoon chopped chives

2 tablespoons olive oil

2 cups vegetable stock

2 1/2 cups water

1/2 cup crumbled feta cheese

salt + pepper Instructions In a large pot combine the first ten ingredients listed above. Bring the liquid to a roaring boil. Slightly reduce the heat (to a low boil) and cook for nine minutes until the pasta is al dente. Be sure to stir the pasta every once in a while so none of it sticks to the bottom of the pot. I like to check the pasta but removing a piece and taking a bite (don't burn yourself!). If it's almost cooked all the way through then you're done Recipe Notes Adapted from Martha Stewart.

Credits // Author and Photography: Emma Chapman