One Pot Pasta

There are some recipes I see on Pinterest that are just too interesting not to try. They look good, and sound easy. But once I read the instructions, I wonder if it's too good to be true. 

This Martha Stewart 'One Pot Pasta' dish is one of those recipes. The premise is this: throw the pasta and some veggies in a measured pot of water and let it cook, while stirring constantly. 

It worked perfectly. I added a few things to enhance the flavor, and this was a delicious dinner. Basically, it's pasta cooked risotto style, and it's a perfect easy weeknight dinner!

One Pot Pasta
(Adapted from this one.)

Ingredients:

• 12 ounces uncooked spaghetti noodles
• 1 pint of cherry tomatoes; halved.
• 1 large red onion, thinly sliced
• 4 cloves garlic, mined
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano leaves
• 6-8 basil leaves; chopped
• 4 1/2 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1 15 oz. can of artichoke hearts; drained & halved
• Sliced kalamata olives (optional; garnish)
• Parmesan cheese (optional; garnish)

Directions:

1. Combine all ingredients except olives & parmesan in a large stock pot. Bring to a boil over high heat. Reduce heat to a low simmer & cover. Stir about every two minutes until pasta is al dente and almost all of the liquid has evaporated.
2. Season to taste with salt & pepper, and serve with a sprinkle of parmesan, some chopped olives and a little more basil.