One-Pan Whole Vegetable Tomato Tagliatelle Pasta Step-by-step instructions

Before you start

Before starting, set out all the whole vegetables and measure the olive oil, water, spices, and cheese. Fill a kettle with water and bring it to a boil—you’ll need 1 cup for the pasta.

Have a large skillet with a lid ready, along with a potato masher and culinary tweezers if you have them. The vegetables steam for 10 minutes, so make sure the lid fits snugly to trap the steam.

Instructions

Steam the Vegetables

1. 1Steam the Whole Vegetables
   Place the whole tomato, zucchini, eggplant, and peeled onions in a large skillet. Add the olive oil and 1/2 cup water. Cover with a glass lid and bring to a simmer over medium heat. Steam for 10 minutes, until the vegetables are tender and the skins loosen. Use culinary tweezers to peel away the loosened skins from the tomato, zucchini, and eggplant.
   Look for The vegetables should be fork-tender and the skins easily slip off with tweezers.
   Tip If the pan runs dry, add a splash more water to keep the steam going.
2. 2Season and Crush the Sauce
   Remove the lid. Sprinkle the vegetables with sweet paprika, cumin, salt, and black pepper. Using a potato masher, crush the vegetables directly in the skillet into a thick, rustic sauce. The mixture should be chunky but cohesive.
   Look for The sauce is thick and aromatic, with visible pieces of vegetable.
   Tip Mash to your preferred texture—leave some chunks for a heartier sauce.

After 10 minutes, the vegetables should be tender enough that a fork pierces them easily. The skins will have loosened and can be peeled away with tweezers. The pan will smell sweet and vegetal, and the liquid will have reduced slightly. The vegetables should still hold their shape but be soft throughout.

Simmer the Pasta

3. 3Simmer the Tagliatelle in the Sauce
   Nestle the tagliatelle ribbons directly into the sauce. Pour in 1 cup of boiling water. Stir to combine, then bring to a gentle boil. Cook, stirring frequently, until the pasta is al dente and the sauce has thickened and coats the noodles, about 8 to 10 minutes. The pasta will absorb the liquid and become glossy.
   Look for The pasta is tender but still has a slight bite, and the sauce clings to every strand.
   Tip Add a little more boiling water if the pan dries out before the pasta is done.

The pasta should be al dente, with a slight resistance in the center. The sauce will have thickened and turned glossy, coating the noodles evenly. The aroma is rich with paprika, cumin, and roasted vegetables. The pan will be nearly dry, with the sauce clinging to the pasta.

Melt the Cheese

4. 4Top with Cheese and Parsley
   Once the pasta is cooked, remove the skillet from the heat. Sprinkle the shredded kashar mozzarella evenly over the top. Cover the skillet for 1 to 2 minutes so the cheese melts into gooey ribbons. Scatter with chopped parsley just before serving.
   Look for The cheese is melted and stretchy; the parsley adds a fresh green contrast.
   Tip For an extra golden top, place the skillet under the broiler for a minute, watching closely.

The cheese should be completely melted and stretchy, creating long ribbons when lifted with a fork. The parsley adds a fresh green color and herbaceous aroma. The dish looks golden and inviting, with steam rising from the surface.

Common mistakes

One common mistake is not covering the skillet properly during steaming, which lets the steam escape and the vegetables may brown. Ensure the lid is tight and the heat is medium so the water simmers gently.

Another pitfall is adding too much water when cooking the pasta; start with 1 cup and add more only if needed.

Overcooking the pasta can make it mushy, so check it a minute before the package suggests. Finally, resist the urge to stir too vigorously when the pasta is first added—let it soften before tossing.

How to tell it’s done

The dish is done when the tagliatelle is al dente—tender but still firm to the bite—and the sauce has thickened to a glossy consistency that coats the noodles. The cheese should be fully melted and stretchy.

If the pasta still looks soupy, continue simmering for a minute or two, but be careful not to overcook the noodles. The sauce will continue to thicken as it rests.