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.
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Watch the Video Below on How to Make this One-Pot No-Chop Pasta
Delicious One-Pot No-Chop Pasta
- 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
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
Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
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
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
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
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!
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