One-Pot Tomato Basil Pasta

Method

1. 01

   Step 1: Put everything in

   Use a wide, deep frying pan or sauté pan about 28 cm across, so the spaghetti can lie flat. Add the pasta, tomatoes, onion, garlic, chilli, oil, salt and half the basil leaves.

2. 02

   Step 2: Add boiling water

   Boil the kettle and pour the water into the pan — the pasta should be almost fully covered. Set over high heat and bring to the boil.

3. 03

   Step 3: Separate the pasta

   As soon as the spaghetti starts to soften, after 1–2 minutes, use tongs to push it under the liquid and separate the strands so they don't stick together in clumps.

4. 04

   Step 4: Boil and stir

   Keep it at a lively boil over medium-high heat for 9–11 minutes, turning the pasta with tongs every minute. The tomatoes will burst and the liquid will gradually thicken and turn orange-red.

5. 05

   Step 5: Check doneness

   It's ready when the pasta is al dente and just a few spoonfuls of thick, glossy sauce remain in the pan. If the liquid has gone but the pasta is still firm, add 50–100 ml boiling water; if there's too much liquid, boil for another 1–2 minutes.

6. 06

   Step 6: Finish and serve

   Take off the heat, add the parmesan and the remaining basil, tearing the leaves by hand, and season with pepper. Toss until the sauce turns creamy, taste for salt and serve at once.