The one-pot pasta recipe of dreams

31 January 2020

The one-pot pasta recipe of dreams

Body Content

Back to work, back to school, back to comforting bowls of food that make the dark evenings feel slightly less dreary…

The last thing anyone – myself included – wants on a grey January evening is to slave over pages of a cookbook, deciphering a complex recipe, only to face the mountain of washing up later one.

This one-pot meal creates something deceptively delicious from just a few simple ingredients. Apart from a little chopping, it only takes 12 minutes to cook. Often, if I ask my son George what he fancies for dinner, it is this recipe he requests, and I’m only too happy to oblige.

I’m the first to admit I was sceptical when I first started experimenting with all-in-one pasta dishes. It goes against all my cooking instincts to put the pasta in with the tomatoes, herbs and water. But don’t worry – they simmer together, softening and sweetening, to make an excellent sauce that is rich and soothing and delicious, not to mention far more natural than anything you’ll find inside a jar.


Serves 3
340g good quality dried linguine (cheap spaghetti will go gluey)
340g cherry or baby plum tomatoes, halved or quartered if large
2 large shallots, thinly sliced
2-3 cloves of garlic, thinly sliced
A pinch chilli flakes
2 whole sprigs of basil
2 tbsp extra-virgin olive oil
2 tsp sea salt
¼ tsp ground black pepper
1070ml cold water
Freshly grated parmesan cheese
A few torn fresh basil leaves


1. Place all the ingredients (except your parmesan and torn basil leaves) into a large, straight-sided pan
2. Bring to a boil over high heat
3. Boil the mixture, stirring and turning the pasta frequently until is cooked al dente and the water has nearly evaporated (11-12 minutes)
4. Leave it to rest for a minute and remove the basil stems
5. Serve sprinkled liberally with parmesan and your torn basil leaves

Tip: eat as soon as it’s ready or the starch in the pasta will make the sauce stiffen.


Hannah Dooley

As PR Assistant at Center Parcs, I’m here to give you an insight into all that is new and exciting across our villages. For me, there is no better family time than a short break in the forest and I’m lucky enough to be able to share everything I know, from lovely guests stories to top tips, so you can make the most out of your stay with us.

Hannah Parker