One-Pot Spicy Tomato Pasta

by Matt LaBombard


  • 12 oz. medium shells
  • 4 cups vegetable stock
  • 1 cup crushed tomatoes
  • 2 Tbsp. extra virgin olive oil
  • 1 cup chopped onion
  • 2 Tbsp. capers
  • 1 Tbsp. chopped garlic
  • 1-1/2 tsp. granulated sugar
  • 1-1/2 tsp. red pepper flakes
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 2 cups arugula leaves
  • 1/2 cup frozen peas
One-Pot Spicy Tomato Pasta

Elizabeth Cecil

In a large sauté pan combine the shells, vegetable stock, crushed tomatoes, extra virgin olive oil, onion, capers, garlic, sugar, red pepper flakes, salt, and pepper. Turn burner to medium-high heat. Bring the ingredients in the pan to a boil and allow to boil uncovered for 7 minutes, stirring frequently.

After the pasta cooks for 7 minutes, add the arugula and peas to the pasta, mix to combine, and allow to cook for 2 more minutes. Remove from heat. Serve hot.

Yield: 4-6 servings