DELICIOUS One-Pot No-Chop Pasta | The EASIEST Pasta Recipe EVER

This delicious One-Pot No-Chop Pasta is truly one of the most incredible pasta dishes we’ve ever done here on Spain on a Fork. It’s all done using just one pan, there is no cutting of any ingredients and it comes together in just 30 minutes.

This is the perfect pasta dish for a busy weeknight. Yet it’s bold enough for an elegant weekend lunch. Either way, serve it next to a crunchy baguette and a bottle of Spanish white wine. More specifically, an Albariño from Rías Baixas.

For the pasta I used rigatoni, but you can use any type of thick-cut pasta you like. For the liquid, I used homemade vegetable broth. You can also use chicken broth, beef broth or even water. Just season accordingly if using water.

TIPS & TRICKS to Make this Recipe: I cooked the pasta on an open flame for 9 minutes, then placed a lid and lowered it to a low-medium heat and went for 3 minutes. Important to check the pasta instructions, that way you cook your pasta just al dente.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA  (25% OFF Your Order if you Purchase through this Link)

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Watch the Video Below on How to Make this One-Pot No-Chop Pasta

5 from 2 votes

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Delicious One-Pot No-Chop Pasta

Course Main Course

Cuisine Mediterranean

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4

Calories 447 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 head garlic
• 1 can black pitted olives 6 oz / 170 grams
• 8 oz cherry tomatoes 225 grams
• 8 oz white mushrooms 225 grams
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried parsley 1 gram
• 1/2 tsp dried thyme .50 grams
• 1/2 cup dry white wine 120 ml
• 3 cups vegetable broth 720 ml
• 8 oz rigatoni 225 grams
• 2 oz mini mozzarella balls 56 grams
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Separate the cloves from the head of garlic, then gently twist each clove to easily remove the skins, drain the can of black pitted olives into a fine sieve and shake off any excess water, rinse the cherry tomatoes and the mushrooms, then pat the mushrooms dry, making sure to remove any dirt

2. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

3. After a couple of minutes add in the cloves of garlic, mix continuously, after 1 minute add in the mushrooms, mix continuously, once the mushrooms are lightly sauteed, about 5 minutes, add in the cherry tomatoes, continue to mix and go for 2 to 3 minutes or until the cherry tomatoes are lightly sauteed

4. Once the cherry tomatoes are lightly sauteed, add in the black pitted olives, sweet smoked paprika, dried parsley, dried thyme and season with sea salt & black pepper, quickly mix together, then add in the wine, mix and then simmer for a couple of minutes

5. After 3 minutes and the alcohol has cooked off from the wine, add in the vegetable broth, raise to a high heat and give it a gentle mix, once it comes to a boil add in the pasta, mix every 2 minutes, after 9 to 10 minutes and most of the broth has been absorbed, but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat

6. After 2 to 4 minutes and the pasta is cooked al dente (check pasta package instructions), remove the lid, add in the mozzarella balls, place the lid back on the pan and turn off the heat, let it sit for 1 minute, then remove the lid and garnish with fresh parsley, serve right out of the pan, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase from this Link)

Nutrition Facts

Delicious One-Pot No-Chop Pasta

Amount Per Serving

Calories 447 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 4g25%

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 11mg4%

Sodium 1059mg46%

Potassium 522mg15%

Carbohydrates 54g18%

Fiber 5g21%

Sugar 6g7%

Protein 15g30%

Vitamin A 792IU16%

Vitamin C 16mg19%

Calcium 133mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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