Canned tomato pasta
Pantry standard, one pan, no waiting on anything else.
This is the base recipe: one batch, 4 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Dry pasta14.1 oz
- Canned tomatoes1.6 lb
- Garlic4 clove
- Dried oregano0.5 oz
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- About 20 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.
- Read the whole method before you shop. This is a planning recipe for canned tomato pasta, not a certified kitchen test.
- Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
- Stovetop occupancy is about 20 minutes at this scale. Bring to a simmer, finish, hold covered.
- Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Day-of only. Do not make this ahead and invent a hold.
Base recipe: one batch, 4 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 20 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Landing space
contains gluten