Cooking: One-Pan Spaghetti with Tomato Paste Twist, Fresh Herbs and Crunchy Almonds

Step 1: Preparation

Start by bringing a large pot of water to a rolling boil, salting it generously until it tastes like the sea. This will season the pasta perfectly as it cooks. While the water heats, prepare your ingredients with care. Rinse and dry the produce thoroughly. Finely chop the sun-dried tomatoes into small, flavorful bits. Peel the garlic, then choose whether to mince it into fine pieces or transform it into a fragrant paste using the flat of your knife.

 
Halve the grape tomatoes lengthwise, keeping their vibrant freshness intact. Place them in a small mixing bowl, then toss them with a drizzle of olive oil, a pinch of salt, and freshly cracked pepper to enhance their flavor. For your parsley, pick the leaves from the sturdy stems and chop them finely until they’re bright and uniform. Set everything aside, keeping it within reach to ensure effortless transitions while cooking.

Step 2: Cook the Pasta

Once the water reaches a rolling boil, add the spaghetti. Stir immediately to break up any clumps and ensure the strands cook evenly. Allow the pasta to cook for 9-11 minutes, just until it reaches al dente perfection. It should have a delicate firmness while still tender enough to enjoy. Reserve about 1/3 cup of the cooking water (or ½ cup for a larger portion) just before draining. This starchy liquid will help bind your sauce to the pasta. Drain the spaghetti thoroughly and set it aside, unwashed and ready for its next step.portion) just before draining. This starchy liquid will help bind your sauce to the pasta. Drain the spaghetti thoroughly and set it aside, unwashed and ready for its next step.

Step 3: Toast the Almonds

Grab a large, dry pan and set it over medium-high heat. Add the sliced almonds, spreading them into an even layer. Toast them gently, stirring frequently, until they reach a golden hue and release a warm, nutty aroma. This step usually takes about 2-4 minutes. Keep a watchful eye to prevent burning. Once fragrant and crisp, transfer the almonds to a small bowl and set them aside. Wipe out the pan with care; it will soon host the heart of your sauce.

Optional chicken breast: Heat a drizzle of oil in pan used for almonds over medium-high heat. Add chicken: season with salt and pepper. Cook stirring frequently, until cooked through, 4-6 minutes until golden brown. Turn off heat: transfer to a plate. 

Step 5: Make the Sauce

Return the clean pan to medium heat and add a light drizzle of olive oil. Wait until the oil begins to shimmer. Add the finely chopped sun-dried tomatoes and garlic, stirring gently. (Remember, I skipped the sun-dried tomatoes.) Allow their flavors to bloom, and infuse the oil, a process that takes 1-2 minutes. Season the mixture lightly with salt and pepper to build the initial layers of flavor.

Stir in the veggie stock concentrate along with 1/3 cup of water (or ½ cup for additional servings). Add the tomato paste here! Bring the mixture to a simmer so it gently bubbles as it reduces slightly, about 1-2 minutes. Lower the heat to its lowest setting and gradually whisk in the cream cheese. Watch as it melts and transforms the sauce into a velvety, smooth consistency. Taste and season further if needed to ensure every bite will have deep, balanced flavor.

Step 6: Finish the Pasta

Introduce the halved grape tomatoes into the sauce, letting their freshness mingle with the creamy base. Add the cooked spaghetti, ensuring its strands fully coat themselves in that luscious sauce. Sprinkle in half of the Parmesan cheese, saving the rest for the finishing touch, and add 1 tablespoon of butter (or 2 tablespoons for a larger portion). Stir everything together until the butter has melted and the cheese melds seamlessly into the sauce.

If the sauce feels too thick, drizzle in the reserved pasta water, splash one at a time, until the sauce perfectly clings to the noodles in a creamy harmony. Gently mix in half of the chopped parsley, giving the dish a burst of herbaceous brightness. Taste one final time and adjust the seasoning with a pinch of salt or pepper if needed. Turn off the heat.

Stir chicken into sauce.

Step 7: Serve

Divide the pasta among warm bowls, curling the strands into inviting piles. Scatter the toasted almonds across each bowl, adding a contrasting crunch to the creaminess. Finish with the remaining Parmesan cheese and a sprinkling of the reserved parsley for a fresh, vibrant garnish.

Present your dish with pride, taking a moment to savor the work and care put into its creation. Every bite is designed to tell a story of comfort, nourishment and love.