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One-Pan Pasta

This one-pan pasta with a crispy brown crust is a weeknight win every time.
Ready In 20 minutes
Meal Type Main Dish, Pasta
Servings 6

Ingredients
  

  • 2-3 tablespoons olive oil
  • 1 small to medium onion, finely chopped or sliced
  • 4 cloves garlic, minced
  • 12 ounces (340g) cherry tomatoes
  • 1 teaspoon red pepper flakes (you can use less, or omit, if you are sensitive to heat)
  • 4 cups (1 liter) water
  • ½ teaspoon kosher salt
  • 12 ounces (340g) dry spaghetti
  • cup (80mL) heavy cream
  • 8 ounces (225g) fresh mozzarella, cubed
  • ½ cup (50g) freshly grated Parmigiano-Reggiano cheese
  • Fresh basil or parsley, for garnish

Step by Step Instructions
 

Step 1

  • Move an oven rack to the top third of your oven (about 1” from the heating element) and preheat your oven to broil.
    Heat 2 tablespoons olive oil over medium heat. Add the onion and cook 4-5 minutes, or until softened. Add the garlic, cherry tomatoes, and red pepper flakes, adding more oil if needed, and sauté for 2-3 minutes, or until the garlic is fragrant and the tomatoes have begun to blister.

Step 2

  • Add water and kosher salt to the pan, and bring to a boil over high heat. Add the pasta and adjust the heat to achieve a consistent simmer. Stir frequently to avoid sticking.

Step 3

  • Cook the pasta until most of the water has been absorbed, creating a viscous sauce. Add the cream, and continue to cook for 1-2 minutes or until the pasta is al dente.
    Stir in the mozzarella, and sprinkle the Parmesan cheese evenly over the top.

Step 4

  • Broil for 2-3 minutes, or until the top is nicely browned. (If desired, you can transfer the pasta to individual dishes before broiling). Garnish with fresh basil or parsley.