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Classic One-Pot Pasta. Made the Amish way.
This pasta dish doesn’t have to be made with spaghetti, you can use rotini, penne pasta, or noodles. Sprinkle parmesan cheese over the spaghetti and it is delicious. Leftovers of this supper can be stored in an airtight container and put in the fridge. Out of all the one-pot pasta recipes I’ve tried this is one of the best and most flavorful.
Pasta is often seen as an Italian creation and perhaps it is, but the Amish have definitely embraced homemade pasta – especially noodles – as their own. Most noodles just take eggs, flour, and salt and some patience and you have a delicious dish.
Their diet revolves around self-sufficiency and locally-grown foods. They often make their own egg noodles, which are similar to pasta, and sometimes even other types like ravioli or lasagna.
INGREDIENTS.
- 12 ounces spaghetti or homemade egg noodles
- 6-8 tablespoons olive oil
- 2 medium onions, chopped
- 2 medium carrots, very finely chopped or grated
- about 4 garlic cloves
- 3 cups home-canned chopped tomatoes with liquid or use store-bought
- Tbsp tomato puree
- 2 teaspoons sugar
- 6 cups vegetable broth
- parsley, basil, oregano, thyme, allspice (to taste) salt, pepper
INSTRUCTIONS.
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In a pot, heat the oil and saute onion until translucent.
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Add carrots and garlic and saute for 1 more minute.
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Add chopped tomatoes, tomato puree, sugar, spices about 4 cups broth. Bring to boil and cook for about 15 minutes.
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Add spaghetti and simmer until the pasta is about 15 minutes. Stir from time In a pot, heat the oil and saute onion until translucent.
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Add carrots and garlic and saute for 1 more minute.
