One Pot Pasta with Garofalo
This easy recipe is perfect for a mid week meal with very little washing up! Using some simple ingredients and a kick of chilli, this fiery tomato sauce combines with Casarecce Pasta from Garofalo beautifully. Top with Mozzarella for a creamy, cheesy finish or use a vegan alternative.
This recipe can be made suitable for both vegans and vegetarians.
One Pot Pasta with Garofalo
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2-3 | Nutrition: 723 calorioes per portion (based on 2 servings)
Ingredients
- 200g Casarecce Garofalo Pasta
- 200g Passata
- 300ml chicken or vegetable stock
- 1 Onion
- 100g spinach or kale, chopped
- 1 small courgette or 60g mushrooms, quartered
- Olive Oil
- Chilli flakes / Fresh chilli / 15g nduja paste or 1 tbsp nduja pesto
- Dried herbs like Italian mixed, oregano, basil
- 1 ball of mozzarella cheese
Fresh basil
If you would like to add meat to this dish I would suggest two sausages, skinned
Method
Use a large casserole dish or saucepan suitable for the hob
Add a tablespoon of olive oil to the saucepan/casserole dish, and slowly cook the diced onion for five minutes, along with one red chilli, finely chopped, plus 1 tsp of dried herbs. If you’re adding sausages add these now.
Next add your chopped spinach/kale and courgette or mushrooms, and cook for a further 5 minutes.
Then add your chilli flakes or nduja, a splash of white wine(optional), stir
Add 200ml of passata, 300ml of chicken stock, add the pasta and stir. If you’re using mozzarella to top your pasta bake, reserve the water and you can also add this with the stock.
Bring to the boil, then reduce to a simmer put the lid on. Stirring occasionally. Cook for 10 minutes, if it starts to look a little dry add a splash of water.
Once the pasta is cooked al dente, turn off the heat and tear or slice the mozzarella on top. Replace the lid for a few minutes to allow it to start to slowly soften and melt into the sauce. Season with pepper, top with basil leaves and serve.
More about Garofalo Pasta
Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta.
Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water. You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character.
Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce!
Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta. In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.
All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges.