Tomato pasta pot with basil

Ingredients for 4 servings:

• 800 g tomato(s), ripe, e.g. Roma tomatoes
• 500 g pasta, e.g. fusilli
• 1 pot of basil
• 1 tbsp olive oil
• salt and pepper
• possibly chili
• 150 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

One Pot Pasta, vegan, low in calories, low in fat, easy to prepare

Preheat the oven to 220°C (top/bottom heat). Roughly dice the tomatoes and roughly chop or tear the basil. Brush a heavy, ovenproof pot with a tight-fitting lid (an iron pot is ideal) with the olive oil. The oil stays on the bottom of the pot. Now add the ingredients in layers to the pot. Start with a layer of tomatoes, about 1/3. Add salt, pepper, and chili powder to this layer. Then add half of the basil. Add half of the raw pasta on top; this recipe works well with fusilli. Layer the tomatoes, salt, pepper, and basil again. Spread the second half of the pasta on top. Finally, top with a layer of tomatoes, salt, and pepper. Before placing the pot in the oven, add a small glass of water (about 150 ml). Place in the oven for about 35–40 minutes, or 10 minutes longer depending on the size of the pot and the amount of pasta. Then use a large spoon or sauce ladle to quickly turn the mixture over, don’t stir thoroughly, just flip the bottom up. Then put the pot on the table and eat together. When you open the pot, close your eyes for a moment, breathe in the air and dream of Italy. The recipe is vegetarian, low in calories, healthy and super delicious. You can vary it by adding paprika or chili powder. Garlic doesn’t go well, although I’m a garlic fan. Depending on the size of the pot and the number of guests, the recipe can be enlarged as desired. You shouldn’t make less than half as it will then become rather dry. The recipe is great to prepare in advance. It can be left in the oven and when the guests arrive, simply set the oven to 200 degrees top/bottom heat and add about 10 minutes of cooking time.