One-Pot Sungold Tomato Pasta

One-Pot Sungold Tomato Pasta

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Servings: 2 to 4

If you’ve never tried making one-pot pasta before, this recipe will convert you to this easy technique, which makes cleanup a breeze since the whole thing is assembled in a single Dutch oven. Since it’s a simple dish, save this recipe for the summer, when you can find sweet-tart Sungold tomatoes, which break down into a beautiful orange sauce. Adding a Parmesan rind to the pot contributes rich flavour.

INGREDIENTS:

  • 3 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 6 cups (2 lb./1 kg) Sungold tomatoes
  • Kosher salt and freshly ground pepper
  • 1/2 lb. (500 g) dried spaghetti, bucatini or other long pasta
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 2-inch (5-cm) piece Parmesan rind
  • 1/2 cup (3/4 oz./20 g) torn basil leaves, plus more for garnish
  • Leaves from 2 sprigs fresh oregano, plus more for garnish
  • 1 cup (8 oz./250 g) whole-milk ricotta, at room temperature
  • Freshly grated Parmesan cheese for serving

Directions:

  • In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds, adding up to 2 Tbs. water if necessary to prevent the garlic from sticking to the bottom of the pot. Add the tomatoes and a pinch of salt and stir to combine.
  • Add the pasta to the pot along with 2 1/2 cups (20 fl. oz./625 ml) water, the wine, Parmesan rind, basil, oregano and another pinch of salt. Increase the heat to high and bring to a boil, using tongs to nudge the pasta down in the liquid as it softens. Reduce the heat to medium-high so the liquid is at a simmer, cover and cook, stirring frequently, until the liquid has reduced to a sauce-like consistency and pasta is almost al dente, about 7 minutes.
  • Remove the lid and continue to cook, stirring frequently, until the pasta is al dente, 4 to 6 minutes longer. (Stirring will release the starchiness from the pasta and help thicken the sauce.)
  • Using tongs, remove the Parmesan rind from the pot. Divide the pasta among individual bowls and top each with an equal amount of the ricotta, a drizzle of olive oil, Parmesan and few grinds of pepper. Garnish with basil and oregano and serve immediately. Serves 2 to 4.
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