Less to clean and more to love. Bursting with classic Italian flavors, this is the recipe your family won't stop asking for, and you won't mind making. Melty mozzarella, luscious tomatoes, refreshing balsamic, and fresh fragrant basil are the stars of this simple one pot pasta dish. Break out your dutch oven--you're just a few steps away from the easiest dinner yet!
Course dinner, main course
Cuisine Italian
Keyword basil, mozzarella, one pot pasta, spaghetti, tomato
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Calories 312kcal
Author Steph
Equipment
dutch oven or large pot
Ingredients
2tbspolive oil divided
2-3shallots
4clovesgarlicminced
2lbsroma tomatoeschopped; equivalent to 6 cups
1cupreduced sodium chicken broth
3cupswater
1poundspaghettione box; I used Barilla
1tspkosher saltor more to taste
1/2cupbasilfresh
4ozmini mozzarella balls
2tbspbalsamic vinegar
Instructions
Place a large pot or Dutch Oven on the stove over medium high heat. Add 1 tbsp olive oil.
Chop the shallots and tomatoes. Add shallots to the pot, leaving the tomatoes to the side for later.
Cook the shallots until translucent and tender, about 5 minutes.
Mince the garlic and add it to the pot. Toss to combine with the shallots. Cook for 1 minute or until just fragrant.
Add the chopped tomatoes to the pot.
Add 1 cup of chicken broth and 3 cups of water. Follow by adding 2 tbsp of balsamic.
Break the spaghetti in half and add it to the pot, making sure it is submerged in the liquid. Add the salt.
Stir everything together and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to medium.
Simmer, covered, for about 15 minutes or until the pasta is tender.
Stir in the basil and cheese. Finish with the remaining 1 tbsp of olive oil.
Taste for seasoning, add more salt as needed.
Note: there will be extra liquid left in the pot. This is normal. The pasta will continue to absorb the liquid, especially if you are serving later on.