One Pot Caprese Pasta

Okay, who doesn’t love pasta? And who doesn’t love easy cleanup? And WHO One Pot Caprese Pastadoesn’t LOVEEE cheese? If you are one of these rarities who doesn’t, I’m not sure how you survive. I recently decided to go gluten free as gluten triggers my chronic headaches. When I thought this meant pasta, I cried a little inside, not gonna lie. However, science and food and stuff have come a long way so there is gluten free pasta! OMG When I found this recipe, I wanted to try it, with a few revisions. IT IS SO GOOD, perfect comfort food for a rainy, dreary day.

One Pot Caprese Pasta

Serves: 1 (but can easily be manipulated for more)
Prep Time: about 10 minutes        Cook Time: About 15 minutesOne Pot Caprese Pasta

What you need:

  • 1.25 cups of water
  • 1/3 cup of vegetable broth
  • 1 T olive oil
  • 4 ounces linguine (or any of your favorite pasta) – gluten free works great!
  • 3/4 cup cherry tomatoes, halved – measure them whole and then half them
  • 3 basil leaves sprigs or about 15 leaves
  • 1 large garlic clove, minced
  • salt and pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/3 of a sweet onion, thinly sliced (optional)

One Pot Caprese Pasta

Directions:

  • Place all water, broth, oil, pasta, tomatoes, basil, garlic, and onion in a large skillet. Season generously with salt and pepper.
  • Cover and bring to a boil on high.
  • Reduce heat to simmer and continue cooking for about 12 minutes making sure you stir every 2 or so minutes.
  • Remove from heat when most of the liquid is gone and the pasta is cooked through. Top with cheese. Stir the pasta so the cheese really melts in. It will be nice and gooey, SO DELISH
  • Serve
One Pot Caprese Pasta

Couldn’t help it, had to eat it all

This is adapted from Diethood.

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