One Pot Cherry Tomato Spaghetti Pasta
Ingredients
- ¼ cup olive oil
- 1 pound spaghetti noodles or gluten free noodles
- 1 pint cherry tomatoes halved
- ½ cup kalamata olives halved
- ⅓ cup capers
- ½ medium yellow onion thinly sliced
- 1 tablespoon minced garlic
- Salt and pepper to taste
- Pinch red pepper flakes if desired
- 5 cups water
- ½ cup chopped basil plus more for serving
- 1 cup parmesan cheese shredded or grated (or vegan parmesan)
Instructions
- In a large pot over high heat, add all of the ingredients except the basil and parmesan cheese. Bring to a boil. Simmer for 10-12 minutes or until pasta is al dente and most of the water has evaporated and absorbed. Make sure to leave the lid off of the pot so the water is able to partially evaporate.
- Add basil and parmesan cheese and stir to combine. Serve immediately with extra basil, parmesan cheese, and red pepper flakes, if desired.