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One-Pot Sungold Tomato Pasta

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If you’ve never tried making one-pot pasta before, this recipe will convert you to this easy technique, which makes cleanup a breeze since the whole thing is assembled in a single Dutch oven. Since it’s a simple dish, save this recipe for the summer, when you can find sweet-tart Sungold tomatoes, which break down into a beautiful orange sauce. Adding a Parmesan rind to the pot contributes rich flavor.

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 to 4

Ingredients

  • 3 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 yellow onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 6 cups (2 lb./1 kg) Sungold tomatoes
  • Kosher salt and freshly ground pepper
  • 1/2 lb. (500 g) dried spaghetti, bucatini or other long pasta
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 2-inch (5-cm) piece Parmesan rind
  • 1/2 cup (3/4 oz./20 g) torn basil leaves, plus more for garnish
  • Leaves from 2 sprigs fresh oregano, plus more for garnish
  • 1 cup (8 oz./250 g) whole-milk ricotta, at room temperature
  • Freshly grated Parmesan cheese for serving

Directions

In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds, adding up to 2 Tbs. water if necessary to prevent the garlic from sticking to the bottom of the pot. Add the tomatoes and a pinch of salt and stir to combine.

Add the pasta to the pot along with 2 1/2 cups (20 fl. oz./625 ml) water, the wine, Parmesan rind, basil, oregano and another pinch of salt. Increase the heat to high and bring to a boil, using tongs to nudge the pasta down in the liquid as it softens. Reduce the heat to medium-high so the liquid is at a simmer, cover and cook, stirring frequently, until the liquid has reduced to a sauce-like consistency and pasta is almost al dente, about 7 minutes.

Remove the lid and continue to cook, stirring frequently, until the pasta is al dente, 4 to 6 minutes longer. (Stirring will release the starchiness from the pasta and help thicken the sauce.)

Using tongs, remove the Parmesan rind from the pot. Divide the pasta among individual bowls and top each with an equal amount of the ricotta, a drizzle of olive oil, Parmesan and few grinds of pepper. Garnish with basil and oregano and serve immediately. Serves 2 to 4.

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