One Pot Margherita Pasta

Here’s the thing, since ya girl is currently doing THE ABSOLUTE MOST in life right now, I barely have time nor energy to cook. Luckily Harvey is the true chef in our home, but I seriously feel guilty having him cook every single meal, every single day. But you know what they say, teamwork makes the dream work. So when insist on stepping in for dinner, I make the easiest meals possible. My One Pot Margherita Pasta has been saving us more than I would like, but it’s so delicious and easy to make, I couldn’t hold back the recipe from you.

I don’t know if you’ve make a one pot or one skillet dish before, but they are serious life savers! With genuine one potters, you just dump and go. Of course you want to make sure that it doesn’t burn, but that’s pretty much it. This recipe for my One Pot Margherita Pasta is a true dump and go type of recipe. Just the way I like it.

Frequently Asked Questions about my One Pot Margherita Pasta

• Do I have to use white wine when making this recipe? Umm, yes! Ok, I guess you don’t really have to, but it adds a nice flavor to the One Pot Margherita Pasta. You can substitute with water if you prefer.
• Do I have to use linguini? No, you don’t have to use linguini. I’ve also made this recipe with spaghetti noodles, but you can try with pretty much any pasta that you prefer. Just keep in mind that the cooking times may vary.

One Pot Margherita Pasta

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★★★★★

5 from 2 reviews

• Author: Rosalynn Daniels

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Ingredients

Scale 1x2x3x

16oz Linguini Pasta

1tbs Extra Virgin Olive Oil

4c Cherry Tomatoes cut in half

4 Garlic Cloves minced

1/2 White Onion diced

5–8 Fresh Basil Leaves torn

3c Vegetable Broth

2c White Wine

3tsp Kosher Salt

1tsp Black Pepper

2tsp Oregano

8oz Fresh Mozzarella sliced

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Instructions

In a medium pot at medium high heat, add your linguini pasta and extra virgin olive oil.

On either side of the pasta, add halved cherry tomatoes, minced garlic, diced onion, and torn basil.

Pour in vegetable broth, wine, salt, pepper, and oregano

Stir as much as possible, then let cook until it liquid comes to a boil.

Keep heat between medium and medium high.

Let cook for 8-12 minutes or until pasta is completely tender.

If liquid boils down too much, just add in a 1/2 cup of water.

Once pasta is at your desired consistency, turn off heat and add slices of fresh mozzarella, and stir in.

Serve immediately.