just pasta savoury delights

one pot pasta tomato in southern france

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We are still in Southern France in a tiny & minimalistic kitchen … It’s pasta time: we often enjoy pasta dishes because they are so easy to create. I especially like the one pot pasta approach. It’s quite a long time ago that I posted about one pot pasta tomato, but it’s one of my favourites, although I adjusted the dish a touch.

Back then I thought about my approach as the mother of all Italian pasta dishes. Generally we are talking about:

  • pasta
  • tomatoes
  • some cheese.

Is there anybody out there who never indulged in this mess?

To start w/ our special one pot pasta approach we need a lot of flavorings.

There are:

  • Italian tomatoes (pulp or mashed or even only skinned)
  • Italian tomato purée (the double concentrated fellow …)
  • dried tomatoes in olive oil
  • dried Italian herbs
  • some anchovis
  • some spring onions
  • mozzarella
  • … & spaghetti!

You may add fresh garlic and/or fresh/dried chili peppers if you like …

We start w/ chopping & dicing & mixing to get prepared for the one pot pasta moment. Then grab for a pan … & make sure from the very beginning that the pan is large enough for the spaghetti!

1st step: Fry the chopped spring onions, the chopped dried tomatoes & the chopped anchovies in olive oil for 4-5 min.

2nd step: Add the tomato mess, the water & the spaghetti.

3rd step: Bring it to a boil & let it simmer for about 12-15 min until there is a rather thick tomato sauce. (The spaghetti will also be ready at the end.)

When in Southern France I opted for a ready-to-use tomato pesto based on dried tomatoes … so replacing the Italian tomato purée & the dried tomatoes in olive oil. Instead of spring onions I used a medium white onion … & I used dried herbs of Provence.

Look at this spaghetti mess! Isn’t it mouth-watering?

Stop: there’s a last step to reach for excellence … Add the diced mozzarella, stir & let it simmer for 1-2 min until the mozzarella starts melting …

It’s delicious! Simply. Delicious.


one pot pasta tomato in southern france
Prep Time15 minutes
Cook Time20 minutes
Servings: 2
  • 150 g spaghetti
  • 3 tbsp olive oil
  • 3 spring onions (or a medium white onion)
  • 3-4 anchovies
  • 3-4 dried tomatoes (in oil – about 25 g)
  • fresh garlic – optional
  • fresh or dried chili peppers – optional
  • 1 can Italian tomato pulp (about 400 g)
  • 1 can Italian tomato puree (about 70 g)
  • a pinch of sugar
  • 1 tbsp dried Italian herbs (or dried herbs of Provence)
  • 1 buffalo mozzarella (about 125 g)
  • 500 ml warm/hot water (from the tap)
  • salt & pepper
how to:
  • Chop the spring onions, the anchovies & the dried tomatoes.
  • Dice the mozzarella.
  • Mix tomato pulp, tomato purée & dried herbs.
  • Start frying the spring onions, dried tomatoes, anchovies in olive oil for about 4-5 min.
  • Add tomato mix, warm/hot water & spaghetti.
  • Bring the mess to a boil & let it simmer (altogether about 12-15 min).
  • Stir continuously to keep the spaghetti from sticking.
  • Add a pinch of sugar to taste.
  • Add salt & pepper as well.
  • Finally add the diced mozzarella, stir once again & let it simmer – only for 1-2 min.
  • Serve at once.
Spaghetti: I used spaghetti w/ a cooking time of about 8-10 min.
Garlic & chili peppers: If you like you may add a mild or strong garlic note as well as a mild or hot chili feeling. Combine as you like.
Mozzarella: You may substitute grated parmesan or grated pecorino for mozzarella.
If necessary you may store the pasta in the fridge for up to a day. Reheat in the microwave.

… an impression of Toulouse …