Once again, I had a middle of the night vision of the perfect rice cooker dish. I’ve recently seen quite a few one-pot pasta meals popping up on the web. But of the few I’ve tried, most lacked flavor and yielded a consistency that was somewhat questionable so my brain must have secretly continued to try to solve the puzzle of the one-pot pasta. And I’m glad it did, because this dish nails it and my picky family of eaters weren’t even able to tell that this traditional pasta dish was cooked in quite a nontraditional way.
12 oz spaghetti
1 (15 oz) can diced tomatoes
1/2 onion, julienne
2 cloves garlic, chopped
4 cups chicken or vegetable broth
1 tbsp olive oil
1 sprig fresh thyme
4 basil leaves, julienne
Optional: 1 tsp red pepper flakes
salt and pepper
Parmesan cheese for serving
Add all ingredients except cheese, salt and pepper to the inner pot of your rice cooker and give it a stir. Set to Steam for 13 minutes and close the lid.
Halfway through cooking, give one more stir to assure pasta is separated and continue to cook until your rice cooker beeps.
Stir in salt and pepper to taste, top with cheese and enjoy!
Over to You
What’s your version of pasta pomodoro? Share and inspire us!