One Pan Pasta sounds too good to be true. Well, it is true that it is too good.
All you do is throw uncooked linguine and a few other ingredients into a pot. Add water, then stir for less than 10 minutes until the water is evaporated.
So simple and incredibly flavorful. The addition of the oil gives the pasta a lovely, silky texture.
12 ounces linguine (I broke mine in half to make it easier to stir)
12 ounces grape tomatoes, halved
1 onion, 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
Freshly grated Parmesan cheese, for serving
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet or saucepan. Bring to a boil over high heat. Boil mixture, stirring pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with additional oil and Parmesan.
Recipe from MarthaStewart.com
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I’m off to the heart of the sun”
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Wow! Never heard of this cooking technique before. I’m going to try it! Sounds so good.
Made it tonight with Smart Taste Sphagetti (higher fiber pasta) and yellow grape tomoatoes. Tasted like an expensive pasta dish from a restaurant. I will try adding cooked bacon or canadian bacon next time. Thanks!
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