One Pot Pasta in Dutch Oven
A simple and flavorful one pot pasta recipe cooked entirely in a Dutch oven, combining pasta, tomatoes, garlic, and herbs for an easy and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
12 ounces dried penne pasta
1 (28-ounce) can diced tomatoes with juice
4 cups vegetable broth
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the Dutch oven over medium heat and add the olive oil.
Add the sliced onion and cook, stirring occasionally, until softened, about 4 minutes.
Add the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in the vegetable broth and diced tomatoes with their juice. Stir to combine.
Add the dried penne pasta, salt, and black pepper. Stir to ensure the pasta is submerged in the liquid.
Increase heat to high and bring the mixture to a boil.
Once boiling, reduce heat to medium-low and simmer uncovered, stirring occasionally to prevent sticking, until the pasta is cooked and most of the liquid is absorbed, about 12-15 minutes.
Remove the Dutch oven from heat and stir in the grated Parmesan cheese until melted and combined.
Sprinkle chopped fresh parsley over the pasta before serving.