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One Pot Marinara

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Adjust Servings:
2 servings Linguini
1 Knorr Herb Infusion Pot
Handful Cherry tomatoes
1, diced Onions
2, diced Garlic cloves
1 pinch Chilli flakes
Handful Basil leaves
Drizzle Olive oil
Salt & pepper
4 cups Water

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One Pot Marinara

  • Spicy
  • Vegetarian
  • 45 Minutes
  • Serves 2
  • Easy



Here is my take on the epic Martha Stewart dish. It’s always a good day when it ends with a hearty plate of classic pasta, but it’s even better when my day ends with one pot in the kitchen sink. I must say I was quite reluctant to try this dish, as I was imagining myself eating mushy pasta as opposed to the very al dente way I love it. But, luckily, I was very wrong on this one.


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In a pan that comes with a matching lid, I placed 2 servings of Bavette linguini-style (uncooked) pasta, a Knorr Herb Infusion Pot, a good bunch of sliced cherry tomatoes, a diced onion, 2 chopped cloves of garlic, a pinch of chilli flakes, plenty of fresh basil from our bountiful garden, good quality olive oil (from our honeymoon in Tuscany), some salt and cover with water.


The mixture is then brought to a boil over high heat, stirring frequently with tongs, mixing the ingredients together.


Once the pasta is cooked, I removed it from the pan using the tongs, onto a plate. If the water has not yet evaporated, let it reduce over high heat. I prefer using more water than needed in order to let the flavours infuse whilst the sauce is reducing.


I then season with salt, and garnish with fresh basil and Parmesan. Ta-dah!

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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