This pasta dish is a fun way to feed, say, a distracted band of students. A young cook could assemble the ingredients before his or her parents came home from work. You get the picture: so easy it’s almost autopilot.
Be sure to place this on a large burner with no hot spots, and your meal will be done on time. For extra flavor, stir in a generous spoonful of pesto.
Adapted from “The Family Cooks: 100(plus) Recipes to Get Your Family Craving Food That’s Simple, Tasty, and Incredibly Good for You,” by Laurie David (Rodale, 2014).
One-Pot Pasta
6 to 8 servings
3 tablespoons olive oil
1 small onion
4 to 6 cloves garlic
1 bunch kale
2 sprigs basil
3 1/2 cups small tomatoes
28 ounces canned, no-salt-added tomatoes with their juices
1 pound whole-grain or whole-wheat fusilli or other shaped pasta
Kosher salt
4 cups water, or more as needed
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Crushed red pepper flakes (optional)
Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over high heat.