For better or worse, here I am—trapped in paradise. As long as I continue to live in this vital, inimitable spot on the globe,

I will continue to seek out the unique…the delicious…the innovative products, services and traditions of San Luis Obispo County.

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A wanderlust at heart... captivated by the California Central Coast. Join me on my culinary and vino-infused adventures as I explore and discover the regional novelties of San Luis Obispo County that make living here...easy to stay...and hard to leave.

Sunday, September 27, 2015

One-Pot Farmers Market Pasta Recipe

My one-pot pasta recipe is a mouthful of easy. 

Made with fresh ingredients that I picked up at a San Luis Obispo County farmers market, this mixed-up seasonal dish is ripe with end-of-summer goodness and will carry your taste buds directly into the fall season. 

By throwing together the bright flavors of sweet red onions, colorful bell peppers, juicy crimson tomatoes, freshly-dug garlic and fragrant basil, this carefree dish bustles with flavor and is a snap to throw together. 

Prep your veggies, saute your onions and bell peppers, pulse your tomatoes and garlic, then let your pasta pot do the remainder of the work. As the vibrant ingredients bubble away with vegetable broth and dried noodles, all you have to do is keep an eye on the pot and stir every so often.

Maybe the best part of all? You don't have to drain the pasta. Just serve and indulge. 

One-Pot Farmers Market Pasta Recipe
Serves: 4 - 6


1 large onion, sliced
2 cups sliced colorful bell peppers
2 tablespoons olive oil
Salt & pepper to taste
1 1/2 pounds ripe tomatoes
4 garlic cloves, peeled
2 teaspoons dried Italian seasoning
1/4 - 1/2 teaspoon red-pepper flakes
Pinch or two of raw sugar
4 cups vegetable broth
12 ounces dried spaghetti (I used pasta made with pureed tomatoes and carrots to pack in even more veggies and color)
1 cup torn fresh basil leaves
8 ounces fresh mozzarella
Grated Parmesan cheese to taste


STEP 1: Get out your large pasta pot and heat up the olive olive oil over medium heat. Throw in your onions with a little salt and pepper and sweat for about 5 minutes, stirring every so often. 

STEP 2: Add the chopped bell pepper and stir, letting the mixture sweat for another 5 - 10 minutes. 

STEP 3: Add the tomatoes and garlic to a food processor along with a pinch or two of salt and pulse until melded. 

STEP 4: Add your tomato mixture to the onions and peppers. Then add the red pepper flakes, Italian seasoning, and raw sugar. 
Stir and bring the heat up a little. 

STEP 5: Bring your veggie medley to a simmer and let it bubble for about 10 minutes, stirring occasionally. 
Taste and adjust for seasonings, but don't over-salt as you'll be adding broth. 

STEP 6: Add the dried pasta and fresh basil. 

STEP 7: Add the broth, turn the heat up and bring it to a boil. Let it rip for 7 - 10 minutes, until pasta is cooked al dente. Stir the pasta frequently during this process as it keeps the ingredients from sticking to the bottom of the pan and also allows the starches to release and thicken up the flavorful sauce. 

STEP 8: Once the pasta is finished cooking and reaches al dente, taste and adjust for seasonings again. 

STEP 9: Serve up, top with sliced fresh mozzarella and shredded Parmesan cheese. 

A mouthful of easy!

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