One Pan Pasta

clock 10 minutes + 10 minutes bowl Serves 3-4


  • 300g dried fettuccine
  • 1 onion, thinly sliced
  • 1 red chilli, deseeded, sliced (optional)
  • 300g cherry tomatoes, halved
  • 3 cloves of garlic, sliced
  • 4-5 sprigs of basil
  • 4 Tbsp olive oil
  • Salt and pepper
  • 900ml vegetable or chicken stock
  • Freshly grated parmesan
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  • 1. In a large, flat pot with high sides, place the dry pasta, onion, garlic, cherry tomatoes, chilli, and basil.

  • 2. Drizzle everything with the olive oil, and sprinkle with salt and pepper. Add the stock, then bring to a boil. Reduce to medium-high heat and cook until pasta is al dente and water has nearly evaporated. Generally around 9-11 minutes. Use tongs to stir and toss the pasta every minute or so.

  • 3. Remove from heat. Add grated parmesan and some fresh basil. Toss, season to taste.

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