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Prep time
35 minutes -
Cook time
20 minutes -
Serves
2-3
Creator Notes
Enjoy the One-Pot Pasta layout but stay with a meat eater. To meet the needs of others, I added 4 oz.of meat, unusual mozzarella and a crispy breadcrumb topping to imitate the crunchy lasagna high layer. —Purnima
Substances
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5 oz
Bucatini, strands broken in half of
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12 oz
halved cherry tomatoes
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1 cup
thinly sliced onions
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2 tablespoons
thinly sliced garlic
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1 pinch
purple pepper flakes
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1 sprig
basil chopped
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4 oz
ground beef
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6 items
bocconcini decrease in 6 items
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1 teaspoon
kosher salt divided
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Stir
ground black pepper
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2 tablespoons
olive oil
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6 oz
panko breadcrumbs
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2 teaspoons
canola oil
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15 oz
water
Directions
- 1. Warmth 1 tsp of canola oil in a dapper straight-sided skillet, add panko bread crumbs and fry unless crisp, roughly 3 minutes. Bag away and wipe the pan out.
- 2. Warmth final tsp of canola oil in the skillet, add onions, garlic, and purple pepper flakes. Cook on a soft warmth for 3 minutes unless onions are soft, add ground beef and a pinch of salt. Cook unless meat is no longer any longer red.
- 3. Add pasta, tomatoes, basil (abet a pinch for the tip), salt, ground pepper, 1 tbsp of olive oil, and water. Bring to boil over excessive warmth. Sever serve warmth to medium and boil combination, stirring repeatedly unless pasta is al dente and water is form of evaporated about 14 minutes.
- Bag off warmth. Season with salt and pepper to model. Add mozzarella and parmesan and high-tail gently. Divide amongst 2-3 bowls, drizzle with final olive oil, add toasted bread crumbs, final chopped basil, and abet.