Flourishing Foodie

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One Pot Pasta with Tomatoes, Olives, and Capers

Heather Hands

I’m always looking for quick and tasty dinner ideas. Breakfast and lunch tend to be a bit easier, probably because my energy levels tend to decrease as the day progresses. By 5 pm, the so called witching hour, I usually have two screaming children, and not a lot of time to get dinner on the table. I am sure so many of you can relate to this.

I love one-pot dinner ideas. I don’t own an instant pot or crock pot, but I imagine I’d probably love them. Instead, I usually try to make one pot dinners using the dutch oven. Risotto, soup, chili, and pasta all fall into this category.

There is a one-pan farro recipe on the blog Smitten Kitchen that I absolutely adore and make often. I was some what inspired by that dish to make this one pot pasta with tomatoes, olives and capers. I have been experimenting with one pot pastas. Trying to figure out the right amount of water so that all of the ingredients with become properly cooked. I love the idea of adding all of the ingredients plus water at the beginning so that you are getting maximum flavor. The best part about this dish is that you greatly reduce the number of dishes that need to be washed. All in all, this meal is a major time saver, and did I mention that it is so good. Salty, acidic, cheesy, and briny. So much flavor.

One Pot Tomato Basil Pasta

(serves 6)

  • prep time - 10 minutes

  • cooking time - 25 minutes

INGREDIENTS

  • 12 oz dry pasta (I used Fusilli Col Bucco)

  • 1/4 cup capers

  • 1/2 cup pitted green olives, halved

  • 2 tbsp good olive oil (my favorite is Partanna)

  • 1 tbsp kosher salt

  • 1 tsp chili flakes

  • 4 1/2 cups water

  • 1 lb Campari tomatoes, quartered

  • 1/2 cup fresh basil, chopped

  • 1 cup grated Parmesan cheese

DIRECTIONS

  1. In a large dutch over or similarly shallow pot, add the dry pasta, capers, olives, oil, salt, chili flakes, and water. Bring to a boil.

  2. Once boiling, reduce the heat to med-high and continue to cook, stirring often, until the pasta is al dente.

  3. A few minutes before the pasta has finished cooking, add the tomatoes and basil. Give then enough times to warm and cook slightly, but not enough time so that they fall apart and loose shape.

  4. Add a cup of grated Parmesan cheese and stir.

  5. Serve warm.