One-Pan Pasta

Everybody knows the way to cook pasta is to put it in a large pot of boiling, salted water, stir the pasta so it doesn’t stick, and continue on like that until the pasta is done. Checking the package instructions for a suggested cooking time is a good idea, as is testing a piece by biting it.

This recipe uses an entirely different method of cooking pasta: one where all the ingredients, including the sauce, go into one pot to be cooked together. I was skeptical. I had to try this out to see if it worked.

Here’s what happened.

Got most of the ingredients together.

Pasta, cherry tomatoes, garlic, onion and basil.

Pasta, cherry tomatoes, garlic, onion and basil.

Found I do not have a pot that is longer than spaghetti, so I broke the pasta into two pieces.

Pasta goes in the pan.

Pasta goes in the pan.

Chopped and sliced the tomatoes, basil, onions and garlic and added them to the pan with the other ingredients.

Everything, including the water, ready to get cooking.

Everything, including the water, ready to get cooking.

About 6 minutes in, the pot looked like this.

It seems to be working…

It seems to be working…

While the pasta was cooking, grated the Parmesan.

Parmesan cheese.

Parmesan cheese.

It worked!

One-pot pasta.

One-pot pasta.

One-Pan Pasta.

One-pan pasta, served.

One-pan pasta, served.

I did make some alterations to the recipe: I found it too salty, so the amount of salt has been reduced in my version. As well, I didn’t have enough onion, so I added a shallot to cover the difference. Finally, I added 1/2 cup of Parmesan to the pasta near the end of the cooking time to make the sauce creamier.

Here’s the original recipe:
http://www.marthastewart.com/978784/one-pan-pasta?search_key=one-pan%20pasta

One-Pan Pasta

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced
1 shallot, thinly sliced
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
1/2 cup freshly grated Parmesan cheese, plus more for serving

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 1 teaspoon salt, 1/4 teaspoon pepper and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated. Add 1/2 cup grated Parmesan before serving, turning to mixture to melt the cheese into the sauce. Cooking time: about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

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3 thoughts on “One-Pan Pasta

  1. I was super skeptical about this pasta before I tried it out. But it worked and it was delish! Definitely keeping it on my regular rotation.

  2. Pingback: Pasta Risotto with Peas and Pancetta | what food i made

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