Spanish-inspired one-pan spaghetti

                                                     SPAGHETTI 

Spanish-inspired one-pan spaghetti with a smoky tomato sauce this is one of the easiest most flavorful pastas ever and since we're using the one pan method which means the spaghetti gets cooked in the same pan as the rest of the ingredients that way the starch stays in the dish it gives it the most incredible textures and flavors, it comes together in just 30 minutes.

 

Take a large fry pan important to use a larger pan here that way all the ingredients fit in there  remember this is a one pan pasta I’m going to heat it with a medium heat and add in two tablespoons of olive oil which is 30 milliliters while the olive oil is heating I’m going  to roughly dice 1 medium sized onion and roughly chop 5 cloves of garlic after heating the olive oil between three  to four minutes it should be nice and hot but make sure it's not smoking so it  hasn't lost any of its beautiful flavor at this point. Add in the diced onion and the chopped garlic and start mixing the garlic and onion  around with the olive oil as you know I always like to mix this continuously that way  nothing burns and everything evenly sautés after about four minutes when onions are nice and translucent and the garlic is lightly sautéed I'm going to add in two  teaspoons of sweet smooth paprika  which is about two and a half grams and  give this a quick mix that way that paprika is coating  the garlic and onion then I'm going to add  in a

14 and a half ounce can of tomato sauce  which is  410 grams you can also use pasta and a 14 and a  half ounce can of diced tomatoes  which once again weighs in at 410 grams we'll season everything with one teaspoon  of dried thyme which is about one gram a pinch of sea salt some freshly cracked black pepper and a pinch of white sugar to cut the acid from the tomatoes and we'll give this a mix that way all  the ingredients are evenly mixed together and simmer on a medium heat  just for a couple minutes after about four minutes and that tomato sauce has  slightly thickened up add in two cups of 

vegetable broth which is 475 milliliters, by using the broth it  really elevates the flavors of this pasta dish and we'll also pinch in a quarter teaspoon of  saffron threads which is 0.17 grams. Raise the heat from a medium heat to a high heat and we'll give this  a quick mix and bring it to a boil once the broth comes to a boil it's time to  add in the spaghetti. I always use standard uncooked spaghetti now grab 8 ounces which is about 

225 grams and add it into the pan. The spaghetti  doesn't fit perfectly into the pan that's not a big deal as it starts cooking  and softening up you start mixing it around and then it'll all fit inside of the pan. Mix the  spaghetti noodles every minute or so that way they all evenly cook and  they don't stick to each other after about eight minutes you can see that the  majority of the broth has been absorbed by the spaghetti but there's still plenty of broth  left, place some lid on the pan and lower the fire from a  high heat to a low medium heat and simmer this between three to four minutes on a low medium heat or until the majority of that broth has been absorbed by the spaghetti this is going to be the exact timing to end up  with perfectly cooked condensed spaghetti after about 3 minutes that spaghetti  should be perfectly cooked and this pasta dish ready to go, remove the pan from the heat now mix the spaghetti around that way all  the noodles are coated in that smoky tomato sauce. you can use whatever cheese you like and sprinkle it with some finely chopped parsley our Spanish inspired one pot  spaghetti with a smoky tomato sauce is done...