One Pot Marinara Pasta

This is the kind of dish that makes weeknights feel effortless. One pot, less than twenty minutes, and dinner is on the table which is exactly why it has become one of Penelope’s most requested meals. The secret, as always, is starting with a beautiful sauce. My marinara sauce (available at Walmart) is made with the same high-quality ingredients I use in everything I cook, because a great dish can only ever be as good as what goes into it. Toss your pasta directly into the sauce, let it drink up all of that flavor as it cooks, and finish with a generous handful of Parmigiano-Reggiano and a drizzle of extra-virgin olive oil. That’s it. That’s dinner. Buonissimo.

One Pot Marinara

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Ingredients

  • 3 tablespoons extra-virgin olive oil plus more for drizzling
  • 3 cloves garlic peeled
  • 6 fresh basil leaves torn by hand
  • 1 (24 ounce) jar The Pasta Queen Marinara Sauce
  • Sea salt to taste
  • 1 pound ditalini
  • Finely grated Parmigiano-Reggiano to finish

Method

  • Add the olive oil to a Dutch oven and add garlic. Cook over medium heat until small bubbles start to form around the garlic, about 2 minutes. Add the fresh basil, and cook for about 1 minute, or until very fragrant.
  • Add the marinara sauce, then fill the jar halfway with water, shake it to get every last drop out, and add that water to the pot. Add a generous pinch of salt and bring to a boil.
  • Once boiling, remove and discard garlic cloves, then add pasta and reduce heat to a simmer. Cook, stirring often, and adding a splash of simmering water as needed until the pasta is al dente, about 10 to 12 minutes.
  • Serve topped with Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.

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I AM Nadia Caterina Munno

…but the Gorgeous Ones call me The Pasta Queen

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