One Pot Garden Tomato Spaghetti
Easy one pot pasta dish that features fresh tomatoes and is bursting with delicious flavors!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion minced
- 3 tablespoons minced garlic roughly 6-7 garlic cloves
- 3 1/2 cups or ~2 pounds tomatoes If using canned tomatoes include the juice when measuring.
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1/4 cup fresh basil or 1 tablespoon dried basil - roughly chopped or chiffonade cut if you want to get fancy.
- 16 ounces spaghetti pasta
- 5 cup water
- 1 teaspoon lemon juice white vinegar will work too
- 2/3 cups Parmesan cheese
- 8 ounces mozzarella pearls or fresh mozzarella - torn or chopped into bite size pieces
Instructions
- In a large 12 inch skillet add olive oil, yellow onion and garlic and saute until onion softened slightly, about 2 minutes.
- Add chopped tomatoes, salt, sugar and basil.
- Stir for 2 minutes while tomatoes start to cook down.
- Add pasta to the skillet along with water and bring mixture to a boil, then reduce to a low rolling boil and cook for 12-14 minutes, stirring frequently to avoid pasta sticking to the bottom of the pan.
- Once pasta is cooked, add in lemon juice and stir as you simmer out any extra liquid so the noodles are bathed in a light sauce.
- Sprinkle tops with Parmesan cheese and mozzarella pearls.
- If using a oven proof skillet, place under the broiler for 3 minutes or until cheese melts or if you don't want to broil the cheese, you can cover the skillet with a lid and the mozzarella will melt into the hot pasta in a few minutes.
- Stir well and enjoy!