One-Pot Caprese Pasta

This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.

Prep time:
Cook time:
Serving size: 5
Calories per serving: 346

3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes)
1 pound whole-wheat spaghetti
4 cups water
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon olive oil
1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn
1 cup shredded mozzarella
salt and freshly ground black pepper
shaved parmesan cheese, optional

Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.

Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.


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