One-pot tomato & basil pasta

📝 Ingredients

• 80 g short pasta (penne, fusilli or farfalle)
• 200 g canned crushed tomatoes (good quality — it makes all the difference)
• 1 garlic clove, finely chopped
• 1 shallot or ½ onion, chopped
• 1 tbsp extra-virgin olive oil
• 250 ml water or vegetable stock
• 1 tsp sugar (to balance the acidity)
• ½ tsp dried oregano
• Salt, pepper, chili flakes (optional)
• Fresh basil to finish
• Grated Parmesan or nutritional yeast

🍴 Utensils

• Heavy-bottomed saucepan or deep sauté pan
• Wooden spoon

📖 Steps

1. Heat the oil in the pan over medium heat. Sauté the shallot and garlic for 2 min without browning — they should just turn translucent and fragrant.
2. Add the uncooked pasta, crushed tomatoes, water or stock, oregano, sugar, salt and chili flakes if using. Stir to combine.
3. Bring to a boil, stirring regularly. Lower to medium heat and cook for the time indicated on the package, stirring every 2 min so nothing sticks to the bottom.
4. By the end, the pasta will have absorbed almost all the liquid and the sauce will have thickened naturally from the released starch. If too thick, add a splash of water.
5. Taste and adjust the seasoning. Off the heat, add plenty of fresh basil leaves torn by hand (never cut with a knife, to preserve their aroma).
6. Serve straight from the pot into warmed bowls. Grate Parmesan over just before serving.