One-Pot Spaghetti

This one’s a lesson in data preservation… I’ve been saving my favorite recipes to a Pinterest board over the years, many of which came from the various meal subscription boxes I tried. Well, at some point Plated took down the spaghetti recipe that I’d been using. Poof. 404. Spaghetti Not Found. 

Spaghetti with sauce in dutch oven

Luckily I found screenshots I’d taken for a trip where we wouldn’t have internet. Phew! But that’s a really tedious way to store and use a recipe, so I’m finally writing it down and sharing it with you lovely people! And learn from my fail… make a backup of anything you can’t live without, even if it’s just great spaghetti 😝

Jack with tablet and plain spaghetti

P.S. Sometimes I’ll buy spaghetti by the pound and still cook up the whole thing. I just set some aside and toss it with butter for the kids since they’re not into red sauce right now.

P.P.S. I recently made this with Banza chickpea spaghetti and, while the texture is a little different, I think it’s good enough it to keep pasta on the menu while on a diet!

Plated spaghetti with white wine

Ingredients

  • 8oz spaghetti noodles
  • 1 Tbsp olive oil
  • 1 yellow onion
  • 1 clove garlic (or more to taste)
  • ¼ tsp red pepper flakes
  • 1 pint of cherry/grape tomatoes, halved OR 1 can diced tomatoes
  • 2 sprigs of basil (divided use)
  • 2 Tbsp white wine
  • ½ tsp sugar
  • ½ tsp salt
  • pepper to taste
  • 4 oz fresh mozzarella
  • 1/4 cup grated or shredded parmesan

Directions

  1. Bring a large pot of water to boil. Peel, halve, and thinly slice onion. Mince garlic.
  2. Boil the spaghetti according to the package instructions, about 8 minutes. Reserve 1/2 cup of cooking water and drain.
  3. In the same pot, heat 1 Tbsp of olive oil over medium heat and saute onions for 5 minutes, until translucent. Add crushed red pepper and garlic and cook a minute more.
  4. Add wine, tomatoes, tomato puree, sugar, salt, pepper, and whole basil sprig to the pan and bring to a boil, then reduce heat to a simmer for 5-7 minutes, until sauce is reduced by half.
  5. Remove basil sprig from tomato sauce and fold spaghetti noodles into the sauce, adding reserved cooking water. Stir in parmesan.
  6. Plate the spaghetti and garnish with hand-torn mozzarella and basil.