From the working kitchen
One-pan tomato pasta
A weeknight classic with a little more gloss. The pasta cooks directly in the sauce, which means fewer dishes and a starchy finish that tastes like you worked harder than you did.
Tested
+
repeatable
+
repeatable
The method
Make it feel easy.
01
Warm oil in a wide skillet and gently toast garlic with the chile until fragrant.
02
Add tomatoes, water, pasta, and a good pinch of salt. Simmer, stirring often, until the noodles are tender and the sauce clings.
03
Turn off the heat. Add Parmesan, basil, and another splash of olive oil. Taste for salt, then serve straight from the skillet.
The useful note
Good food likes a little flexibility.
Use the recipe as a map, not a test. Taste as you go, and let the market or the hour make a few decisions.