I am one of those people who wakes up in the morning thinking about what’s for dinner. Sometimes I get so excited, I run to the grocery sans makeup early in the morning to buy all the ingredients and by 4:00 I’m cooking dinner. Today, I did that very thing, ran to the grocery, got home, realized I forgot the parmesan cheese and kicked the fridge, re-injuring my troublesome toe that has been numb off and on for the past six months. For those of you who are concerned, don’t be. It’s just a toe, and it was my fault. But I survived it all, went back to the grocery, came home with parmesan, and I made you the easiest ever One Pot Pasta with squished San Marzano tomatoes, fresh thyme and a little butter for creaminess. This will be a new weeknight favorite, trust me.
Let’s get started on this recipe! Here’s how you make it. Start by melting the butter in a dutch oven over medium high heat. You can use a soup pot or something big with a lid to make this. Add the shallot and cook for a few minutes, until it starts to soften. Add in the garlic and give it another minute.
Pour in the thyme leaves and white wine and cook down for just thirty seconds. Then you can pour in the pasta and the broth. Give it a pinch of salt and pepper and bring the heat up to high. Once it starts to boil, turn the heat to medium low, cover and cook for nine minutes. I gave my dish a stir halfway through in case the pasta on the bottom gets stuck or mushy.
Remove the lid and taste for salt. Then add another tablespoon of butter, tossing to coat. Add in the parmesan, give it a good stir, and serve hot. Serve with some extra grated parmesan for topping. It’s that simple! So quick and easy, and no crazy boiling of pasta or draining required.
- 3 tbsp butter
- 2 shallots, minced
- 1 garlic clove, minced
- 1 tbsp fresh thyme leaves
- ½ cup white wine
- 2 cups vegetable or chicken broth
- 1 lb short pasta such as shells
- 28 oz san marzano or whole tomatoes
- 1 cup grated parmesan cheese
- salt and pepper
- In a large dutch oven or deep pot, add 2 tbsp of the butter over medium high heat. Add the shallots and cook, stirring, until softened. Add the garlic and stir, cooking one minute more. Add the thyme and white wine. Let the wine simmer down for thirty seconds. Then add the pasta and broth. Add a pinch of salt and pepper.
- Use your hands to squeeze the tomatoes into the sauce, breaking them up. Pour in the juices. Stir to combine and bring to a boil. Turn down to medium low and cover for nine minutes. Remove the lid, taste for seasoning and add salt if needed. Add the remaining tablespoon of butter and stir to melt. Pour in the cheese and stir to combine.
- Serve topped with more parmesan.