You may have seen one-pot pasta dishes like this Mediterranean red sauce pasta being made on Tik Tok or Instagram. The allure is obvious, easy one pot pasta creates fewer dirty dishes. One-pot pasta dishes are also incredibly flavorful because the pasta is cooked in broth and the pasta and the sauce and veggies all come together in one delicious pot.
Typically, when making a pasta dish, you boil noodles in heavily salted water. to absorb that seasoning. With one-pot pasta, because you are cooking in broth, the noodles are absorbing the flavor of the sauce as they cook. This is a huge bonus from a flavor perspective and is going to be a game-changer for you! It saves time and makes for a flavorful one-pot dish.
This red sauce pasta recipe uses red sauce as the base to flavor the noodles and has all the ingredients for a sunny day in the Mediterranean. I am a big traveler and the days that I spent a few summers ago on the Italian islands were filled with dishes like this that came right from the proprietor of the restaurant’s back yard. Most of the towns we visited had communities that had their own backyard vineyards where they would grow their grapes for wine as well – it was as fresh and local as you could get and this dish reminds me of the various Puttanesca pasta dishes we had in Italy.
- 2 tbsp butter
- 1/2 cup diced onion
- 4 cloves minced garlic
- 1 tsp crushed red pepper
- 1 box uncooked rigatoni pasta
- 4 cup chicken broth
- 3 cups marinara sauce
- 1 tsp kosher salt
- 1 tsp pepper salt
- 1/2 cup parmesan cheese
- 1 cup chopped artichoke hearts
- 1/3 cup black olives
- 4 Tbsp capers
- 1 cup sliced cherry tomatoes
- 2 Tbsp chopped Parsley
Place the butter in a pot over medium-high heat. As the butter is melting, add the onion and garlic into the pan.Sprinkle in the red chili flake and mix together. Allow the onion and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so nothing sticks
Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt. and pepper Mix it all together and bring it up to a boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.
When the rigatoni is cooked to al dente, add the parmesan, chopped artichokes, black olive, capers and tomatoes to the pasta. Mix it together over medium heat until combined.
Garnish with chopped Parsley