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Under 30 MINUTES One-Pot Pasta

Under 30 Minute One-Pot Pasta

This is so delicious. Very flavorful! Don’t forget the Parmesan at the end. It makes the dish so creamy.

For recipe I used is “HemisFares Tagliatelle di Campofilone Italian Flat Egg Noodles 9 Oz Box (2 Boxes) Under 30 MINUTES One-Pot Pasta” real pasta made with egg. That Pasta is sold in my local store, but also sold online. Ofcourse you can use your favorite pasta.
Also, because the fall is here, I used tomatoes, chives, basil and rosemary from my organic garden. ;)

Another way to make this pasta and it takes 9 minutes too, cook the ingredients in a straight-sided skillet and at the same time boil the fettuccine in a separated pot for 8 minutes, drain the pasta and add to the ingredients and cook for a minute more, done.

Under 30 MINUTES One-Pot Pasta


  • 9 ounces (255 g) Fettuccine pasta
  • 9 ounces cherry or grape tomatoes, halved or quartered if large
  • 2 chives, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 1 bell pepper cut into small squares
  • sprig basil
  • sprig rosemary
  • 2 tablespoons olive oil, plus
  • salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving


  1. Combine pasta, tomatoes, chives, garlic, bell pepper, basil, rosemary, oil, red-pepper flakes, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Under 30 Minute One-Pot Pasta
Under 30 Minute One-Pot Pasta

Recipe adapted from Martha Stewart

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