One-Pan Spanish Garlic Pasta | Easy Recipe & Done in 30 Minutes
This One-Pan Spanish Garlic Pasta is seriously delicious. It´s packed with so many great flavors, super easy to make and comes together in about 30 minutes. The perfect dish for a busy weeknight or a relaxed weekend lunch.
The beauty of this dish? It´s a true one-pan pasta dish. Where the pasta is cooked with the rest of the ingredients. This means the starch in the pasta stays in the dish, which gives the pasta the most incredible texture & flavor.
To make this pasta dish, I used vegetable broth instead of water. Which really elevates the flavors. I also added in some saffron, to give it that Spanish touch. But the best part? I added in a whole head of garlic! Hello garlic heaven 🙂 .
TIPS & TRICKS to Make this Recipe: I used uncooked penne pasta to make this dish. But you can use any pasta you like. However, the amount of broth I used might be less if you use a thinner pasta. Basically, add in enough broth to just cover the ingredients, but don´t drown the pan with the broth.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make this One-Pan Spanish Garlic Pasta
One-Pan Spanish Garlic Pasta
- 1/4 cup extra virgin olive oil 60 ml
- 1 head garlic
- 1/2 onion
- 1 orange bell pepper
- 1/2 zucchini
- 15 oz canned diced tomatoes 400 grams
- 2 1/2 cups vegetable broth 590 ml
- 1/4 tsp saffron threads .17 grams
- 2 cups uncooked penne pasta 200 grams
- Manchego cheese
- handful freshly chopped parsley
- sea salt & black pepper
Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.