Equipment
Ingredients
Main
- 30 ml olive oil
- 100 g yellow onion, thinly sliced
- 4 garlic, thinly sliced
- 1 g red pepper flakes
- 15 ml cider vinegar
- 340 g thin spaghetti, broken in half
- 910 g roma tomatoes, chopped
- 650 ml water
- 6 g salt
- 6 g black pepper
- 55 g parmesan cheese, finely grated
- 30 g fresh basil, torn or sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 499 kcal
- Protein
- 19 g
- Carbohydrates
- 78 g
- Fat
- 13 g
- Fiber
- 13 g
- Sugar
- 9 g
- Sodium
- 795 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 9 mg
- Potassium
- 970 mg
- Calcium
- 271 mg
- Iron
- 3.1 mg
- Magnesium
- 192 mg
- Phosphorus
- 452 mg
- Zinc
- 3.3 mg
- Vitamin A
- 169 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 186 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.28 mg
- Niacin
- 5.4 mg
- Folate
- 86 mcg
- Water
- 423 g
Sources: USDA FoodData Central
Method
Heat the olive oil in the skillet over medium-low heat (approx 150°C/300°F).
Add the sliced onions to the pan and cook for 5 minutes until they are soft.
Add the garlic and red pepper flakes; cook for 3 to 5 minutes until the garlic is fragrant.
Pour in the cider vinegar and simmer until the liquid has completely evaporated.
Place the broken spaghetti, chopped tomatoes, water, salt, and pepper into the skillet.
Cover the skillet and increase the heat to medium (approx 175°C/350°F) to bring the liquid to a boil.
Lower the heat to medium-low and simmer with the lid on for 10 minutes, stirring occasionally to prevent the pasta from sticking.
Remove the lid and continue to simmer for 5 to 8 minutes until the liquid reduces and forms a sauce that coats the noodles.
Toss the pasta with the parmesan cheese and fresh basil until the cheese is fully melted. Serve immediately.
Chef's Notes
- For optimal flavor, use ripe, in-season Roma tomatoes. If out of season, good quality canned diced tomatoes can be substituted, though the fresh burst will be less pronounced.
- Ensure your skillet is large enough to comfortably hold all ingredients without overcrowding, which is crucial for even cooking of the pasta.
- Don't overcook the pasta in step 8; it should be al dente as it will continue to cook slightly as it cools and is tossed with cheese.
- Taste and adjust salt and pepper before adding the cheese and basil, as the flavors will meld and intensify.
- The success of a one-pan pasta relies on the starch from the pasta and the liquid creating a cohesive sauce. If the sauce seems too thin at the end, let it reduce a minute or two longer uncovered.
Storage
Refrigerator: 72 hours — Store in an airtight container; pasta will continue to absorb sauce over time.
Reheating: Reheat in a pan over medium heat with a splash of water to loosen the sauce.
Troubleshooting
Pasta is clumped together in a block
Cause: The pasta was not stirred frequently enough during the initial simmering stage.
Fix: Use two forks to gently pull the strands apart while adding a small splash of hot water.
Prevention: Ensure you stir the pot every 2-3 minutes while the lid is on.
Sauce is too thin and watery
Cause: The tomatoes were very juicy or the lid was left on too long.
Fix: Continue simmering uncovered for an additional 2-4 minutes until the starch thickens the liquid.
Prevention: Ensure the final simmer is done without a lid to allow for evaporation.
Cultural Context
Bruschetta, traditionally an appetizer, features grilled bread rubbed with garlic and topped with olive oil and tomatoes. This recipe creatively transforms those bright, fresh flavors into a comforting, one-pan pasta dish, offering a modern Italian-American twist on a classic.
