Instructions

1. 1

   Cook the 8 ounces of pasta in a pot of generously salted boiling water according to package directions until al dente. Drain the pasta and set it aside.

   ⏱️ 10 min

   
2. 2

   While the pasta cooks, add 1 tablespoon of olive oil to a large pan or Dutch oven over medium heat. Place the 6 tomatoes (with bottoms cut off) around the edges of the pan. Add the 1 diced yellow onion in the center of the pan. Cover the pan and cook for 8 minutes, or until the tomatoes and onion have softened.

   ⏱️ 8 min

   
3. 3

   Move the softened onions aside to make space in the center of the pan. Add the 1 pound of ground beef to the center. Cook the ground beef, breaking it apart with a wooden spoon, until it is browned and cooked through.

   ⏱️ 5 min

   
4. 4

   Using a fork, carefully peel off the skins from the softened tomatoes. Then, use the fork to crush the tomatoes directly into the pan, mixing them with the cooked beef and onions to form a rustic sauce.

   ⏱️ 2 min

   
5. 5

   Add the 4 minced garlic cloves, 2 tablespoons of tomato paste, 1/2 cup of chopped fresh parsley, 1 teaspoon of paprika, 1 teaspoon of thyme, 1 teaspoon of oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper to the pan. Stir all the ingredients thoroughly to combine and let cook for 1 minute to allow the flavors to meld.

   ⏱️ 2 min

   
6. 6

   Stir in the 3/4 cup of shredded mozzarella and 3/4 cup of shredded cheddar cheese until both cheeses are fully melted and the sauce becomes creamy and well-incorporated.

   ⏱️ 2 min

   
7. 7

   Add the cooked pasta to the pan with the sauce. Using tongs, toss the pasta until it is fully coated in the creamy tomato and beef sauce.

   ⏱️ 1 min

   
8. 8

   Serve the 20-Minute Tomato Smash Pasta hot and enjoy!

   ⏱️ 1 min

   

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Nutrition Facts (per serving)