One-Pot Caprese Pasta: Difference between revisions
From McGough's Recipes
(Created page with "=== '''Ingredients''' === * 3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes) * 1 pound whole-wheat spaghetti * 4 cups water * 2 cloves garlic, chopped * 1/4 teaspoon red pepper flakes * 1/2 teaspoon dried oregano * 1 teaspoon olive oil * 1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn * 1 cup shredded mozzarella * Salt and freshly ground black pepper * Shaved Parmesan cheese, optional === '''Directions''' === # Plac...") |
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
Latest revision as of 00:18, 28 October 2022
Ingredients
- 3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes)
- 1 pound whole-wheat spaghetti
- 4 cups water
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon olive oil
- 1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn
- 1 cup shredded mozzarella
- Salt and freshly ground black pepper
- Shaved Parmesan cheese, optional
Directions
- Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.
