This one pot pasta recipe is unlike any other. Even though it may follow the same procedure and have almost the same ingredients, the way I make this recipe with so much love and with the right combination of everything from start to finish sets it apart. It is creamy, indulging, unmatched and possibly the easiest pasta dish you can make.
This recipe is for 1 large serving or 2 small (I haven’t mentioned the quantity for pasta as serving sizes depend from person to person) The other ingredients are an approx. for the serving size…
The ingredients you’ll need are:
- 12-13 cherry tomatoes halved( I have added them whole and then squished them in the pan itself when they were cooked)
- 2 cheeks of a bell pepper (evenly diced)
- 5-6 small to medium-sized button mushrooms (diced evenly into bite size pieces)
- 1 table-spoon of chopped celery
- 5-6 garlic cloves (sliced thinly)
- Half a red onion chopped
- 3-4 Olives quartered
- Extra Virgin olive oil – 1 tbsp.
- Pasta (You may use any shape or size you like and have handy…. I am using spaghetti)
- 1 tbsp of cream
- Dried oregano – 1 tsp. or more if you like (if you have fresh oregano, use double the amount of dried but add it at the end)
- Salt & Pepper to taste
- Other mixed herbs – optional
- Tabasco/ chili flakes (add at least a little for good measure)
- Lemon juice – ½ tsp.
- Water – depending on the quantity of pasta
- Add olive oil and all the vegetables – tomatoes, garlic, onion, mushroom, celery, bell pepper (not the olives) straight into a large pot (do not cook them) and stir lightly.
- Add the pasta and the all the other ingredients (besides the lemon juice and cream) along with the water. Now, turn the flame on high and let the water come to a boil. N.B: if you are using spaghetti/linguine or any other long size pasta, gently twist it into the boiling water to prevent sticking and for even cooking.
- When the pasta has cooked thoroughly, turn off the flame and add in the lemon juice, olives and stir well. Next, add the cream and mix again.
- Your pasta is ready, let it sit in the pot for 2-3 minutes to allow the flavors to develop and then, serve hot with a tiny pinch of black pepper sprinkled on top.