One pot pasta with fennel and cherry tomatoes

Singlemade: One pot pasta

One pot pasta, it’s a simple concept: throw everything into a pot, boil it and voilà, a pot of pasta with sauce and all. I tend to always add soy cream or cheese to my pasta sauce (#cheesemonster). The only sauce I don’t add dairy to is bolognese, but I do add carrots there, which is apparently not-done (which I don’t get :-p).

So while I was working on this recipe, I told myself I wouldn’t add cream or cheese this time. I failed. This pasta is great straight off the stove, but it’s even better when you scoop in a nice dollop of goat cheese at the end. And when you have the opportunity to lift something to the next level with just a spoonful of something, well…

Who knows, maybe next time! 😉

PS: this recipe serves 2 persons because I wanted to use a complete fennel. If you’d like to use half a fennel in a salad or somewhere else, you can just halve this recipe.

Singlemade: One pot pasta

Print Recipe
One pot pasta with fennel and cherry tomatoes
One pot pasta with fennel and cherry tomatoes
Course Main Dish
Cuisine Italian
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
One pot pasta with fennel and cherry tomatoes
Instructions
  1. If needed, remove the fennel’s outer leaves.Then cut it in half and remove the heart. Cut into thin slices.
  2. Add the fennel to the cooking pot. Halve the cherry tomatoes and add them as well. Now add the rest of the ingredients: bouillon, water, pasta and dried oregano*. Stir.
  3. Heat the pot over a high heat and under a lid. As soon as the pasta boils, turn down the heat to medium. Boil the pasta until it’s soft (this shouldn’t take more than 15 minutes). Stir regularly.
  4. If after 10 minutes there’s a lot of moisture left, remove the lid for the remainder of the boil-time.
  5. As soon as the pasta’s done, add a big scoop of goat cheese. Mix it into the sauce and let it cook for about another minute. Season to taste if needed with pepper and salt. Done!
Recipe Notes

* The pasta shouldn’t be fully submerged! Take the pasta’s cooking time into account. Some kinds of pasta need more time than others. Be sure to choose one that takes at least 10 to 12 minutes, or the fennel will be too al dente.

Singlemade: One pot pasta


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Stijn doesn’t like fennel, but he had no qualms with this dish! And it took Carine right back to France. #pastis 51 😉

Kim says it’s perfect for busy moms. Ready in no time and hardly any dishes to do! Kim’s tip: serve with a side salad!

Caroline struggled a bit. Because the pasta wasn’t fully submerged, she added some extra water, leaving her with a soggy mess in the end. Her input made me add an extra asterisk in the Tips & tricks section! 😉


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

 

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