One Pot Pasta by @le.renard.et.les.raisins

30 min

4 servings

🧅

2

Red onion

🧄

3 cloves

Garlic

🍅

1 tbsp

Tomato paste

🌶️

1 pinch

Chili powder

🫒

100 g

Pitted olives

🫗

100 g

Artichokes in oil

🫒

1 tbsp

Capers

🫘

1 can

Chickpeas

🍅

1 can

Tomatoes

🍇

1 tbsp

Balsamic vinegar

🍲

1

Vegetable stock cube

🍝

300 g

Spaghetti

🌿

Parsley

🌱

Pumpkin seeds

🫗

Cooking oil

🧂

Salt

⚫

Pepper

💧

800 ml

Water

  1. Heat
    • Red onion
    • Cooking oil
    • Salt

    In a saucepan over medium heat, heat a drizzle of oil and sauté the chopped onions with a pinch of salt for 3 to 5 minutes, until translucent.

  2. Add
    • Garlic
    • Tomato paste
    • Chili powder

    Add the chopped garlic, tomato paste and chili powder, mix and cook for 1 minute.

  3. Add
    • Pitted olives
    • Artichokes in oil
    • Capers

    Add all the remaining ingredients up to and including the stock cube, mix and simmer for 2 minutes.

  4. Boil
    • Water

    Boil 800 ml of water.

  5. Add
    • Spaghetti
    • Water
    • Salt

    Over high heat, add the pasta to the saucepan along with the water and salt, pour in the boiling water.

  6. Cook

    Wait for it to come to a boil, lower the heat to medium and cook for 10-15 minutes at a simmer, stirring regularly to prevent the pasta sticking to the bottom, with the lid partially on.

  7. Serve
    • Parsley
    • Pepper
    • Pumpkin seeds

    Serve immediately with chopped parsley, pepper and the crushed seeds.

One Pot Pasta by @le.renard.et.les.raisins

30 min

4 servings

🧅

2

Red onion

🧄

3 cloves

Garlic

🍅

1 tbsp

Tomato paste

🌶️

1 pinch

Chili powder

🫒

100 g

Pitted olives

🫗

100 g

Artichokes in oil

🫒

1 tbsp

Capers

🫘

1 can

Chickpeas

🍅

1 can

Tomatoes

🍇

1 tbsp

Balsamic vinegar

🍲

1

Vegetable stock cube

🍝

300 g

Spaghetti

🌿

Parsley

🌱

Pumpkin seeds

🫗

Cooking oil

🧂

Salt

⚫

Pepper

💧

800 ml

Water

Preparation Steps

  1. Step 1/7

    In a saucepan over medium heat, heat a drizzle of oil and sauté the chopped onions with a pinch of salt for 3 to 5 minutes, until translucent.

    🧅Red onion
    🫗Cooking oil
    🧂Salt
    🍲Saucepan
    🥄Wooden spoon
    🔪Knife
    🪵Cutting board

  2. Step 2/7

    Add the chopped garlic, tomato paste and chili powder, mix and cook for 1 minute.

    🧄Garlic
    🍅Tomato paste
    🌶️Chili powder
    🍲Saucepan
    🥄Wooden spoon
    🔪Knife
    🪵Cutting board

  3. Step 3/7

    Add all the remaining ingredients up to and including the stock cube, mix and simmer for 2 minutes.

    🫒Pitted olives
    🫗Artichokes in oil
    🫒Capers
    🫘Chickpeas
    🍅Chopped tomatoes
    🍇Balsamic vinegar
    🍲Vegetable stock cube
    🍲Saucepan
    🥄Wooden spoon

  4. Step 4/7

    Boil 800 ml of water.

    💧Water
    🫖Kettle

  5. Step 5/7

    Over high heat, add the pasta to the saucepan along with the water and salt, pour in the boiling water.

    🍝Spaghetti
    💧Water
    🧂Salt
    🍲Saucepan

  6. Step 6/7

    Wait for it to come to a boil, lower the heat to medium and cook for 10-15 minutes at a simmer, stirring regularly to prevent the pasta sticking to the bottom, with the lid partially on.

    🍲Saucepan
    🥄Wooden spoon
    ✨Lid

  7. Step 7/7

    Serve immediately with chopped parsley, pepper and the crushed seeds.

    🌿Parsley
    ⚫Pepper
    🌱Pumpkin seeds

Composition

Ingredients

Types

Vegetables, Condiments, Spices, Legumes, Grains, Herbs, Nuts and Seeds, Liquids

Ingredients

Red onion, Garlic, Tomato paste, Chili powder, Pitted olives, Artichokes in oil, Capers, Chickpeas, Tomatoes, Balsamic vinegar, Vegetable stock cube, Spaghetti, Parsley, Pumpkin seeds, Cooking oil, Salt, Pepper, Water

Notes

Red onion (chopped), Garlic (chopped), Chili powder (the creator used brined chili instead), Pitted olives (any color, creator used purple), Artichokes in oil (drained and roughly chopped), Capers (optional), Chickpeas (rinsed and drained), Tomatoes (chopped), Vegetable stock cube (or 1 tbsp light or dark miso), Spaghetti (or fettuccine, as used by the creator), Parsley (chopped, or another fresh herb of choice), Pumpkin seeds (toasted and crushed, or another seed/nut of choice), Water (boiled, for cooking the pasta)

Allergens

Sulphites, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Sugar-Free

Calories

450 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 75g, Fat: 10g, Fiber: 10g, Sugars: 8g

Nutritional Information

Minerals

Iron: 3.5mg, Potassium: 600mg, Magnesium: 70mg, Sodium: 950mg, Calcium: 80mg

Vitamins

Vitamin C: 15mg, Vitamin B6: 0.3mg, Folate: 60mcg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Wooden spoon, Lid, Knife, Cutting board, Kettle

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Italian, French

Geographic

France, Europe

Various

Aspect

Texture

Saucy, Chunky, Al Dente

Flavors

Savory, Tangy, Umami, Briny, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat thoroughly before serving, adding a splash of water if needed), freezer : up to 2 months (store in an airtight container or freezer bag,thaw in the fridge overnight before reheating)