A Midweek Meal, Mama’s Way
Some nights, dinner needed to be fast—but never rushed. That’s when Mama reached for her biggest pot, the one with the worn wooden handle, and somehow managed to make magic with just one flame. This one pot pasta is a nod to those evenings. She’d say, “Why wash ten dishes when one will do?” and I’d smile, watching her add everything—pasta, tomatoes, herbs—right into the same pot. The kitchen would fill with the aroma of garlic and simmering sauce, and within minutes, we’d be gathered at the table like it was Sunday.
It’s still my go-to when time is short but the need for comfort runs deep. Just one pot, just one memory, always worth making again.
INGREDIENTS
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12 oz Alessi Rigtoni
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1 pint cherry tomatoes, halved
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4 cloves garlic, thinly sliced
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1 small onion, thinly sliced
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4 1/2 cups water or low-sodium broth
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2 tablespoons Alessi Extra Virgin Olive Oil
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1 teaspoon Alessi Sea Salt
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1/4 teaspoon Alessi Crushed Red Pepper (optional)
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Fresh basil, chopped
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Grated Parmesan cheese, for topping
INSTRUCTIONS
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In a large, wide pot, add pasta, cherry tomatoes, garlic, onion, olive oil, salt, and crushed red pepper (if using).
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Pour in water or broth and bring to a boil over high heat.
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Reduce heat to medium and cook uncovered, stirring frequently, for 8–10 minutes or until pasta is al dente and liquid has reduced into a light sauce.
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Remove from heat, stir in chopped basil, and let sit for 2 minutes to thicken slightly.
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Serve hot, topped with grated Parmesan and a drizzle of olive oil if desired.
