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Fast and tasty
Stewed pasta in a frying pan

Skillet-Stewed Pasta

A quick, simple, and tasty dish for any occasion! Skillet-stewed pasta is one of the most delicious and easy sides you can make. The best part is that it all cooks in a single pan, so it's easy to keep an eye on the pasta as it softens.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pasta

200

Onion

Tomatoes

Garlic

Water (boiling)

Vegetable oil

Fresh herbs

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 10 % 3 g

Carbohydrates 77 % 23 g

133 kcal

GI: 13 / 87 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet-stewed pasta? Gather all your ingredients. Any pasta shape works — I'm using elbow macaroni.
Step 2:

Peel the onion, rinse it in cold water, and finely chop it.
Step 3:

Heat a skillet until hot and pour in a little vegetable oil. Add the chopped onion and sauté it for a couple of minutes over low heat, stirring.
Step 4:

Wash the tomatoes, cut them in half, and remove the stem end. Then cut them into pieces. Add the tomatoes to the skillet with the onion. Stir and cook everything together for another 2–3 minutes. In that time, the tomatoes will soften and release their juices.
Step 5:

Now add the uncooked pasta. Season with salt and spices to taste. Pour in the boiling water, stir everything, and cover. Simmer the pasta over low heat for about 10–15 minutes. Keep an eye on the water level and the pasta — it should turn soft. Add a little more hot water if needed.
Step 6:

The finished pasta will have swelled up. Take the skillet off the heat.
Step 7:

Sprinkle the stewed pasta with fresh herbs and serve. It works as a dish on its own or as a great side. Enjoy!

For how to cook pasta properly, get it perfectly al dente, choose a quality product, and more, see the guide "Pasta — how to choose it and cook it right."
To keep chopping onions from stinging your eyes, rinse the onion and the knife in cold water. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon first.
Everyone's taste for salt, sweetness, bitterness, heat, and acidity is different, so always add spices and seasonings to your own liking. If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for one).