One-Pan pasta...

Pasta with sauce that you can prepare in one pan only and all within 15 minutes, including the "chopping" part? Yes, that's possible and what's more - it will also taste great! I found the recipe on Food52, but as it turned out it's one of Martha Stewart's inventions. The dish proved to be super quick, easy and delicious. I was really surprised how much flavor it had - from the garlic, onion and tomatoes. The amount of water, which during cooking turned into a delicate sauce, was just enough and surprisingly it was quite thick. I had to improvise a little bit with the ingredients I had at home - didn't have enough of cherry tomatoes and no fresh basil, but dry herb, added at the very beginning worked perfect. Used paprika powder instead of flakes - which gave that little int of taste and, by far the biggest change, and quite "luxurious" one was substituting olive oil for... truffle oil! As a result, a simple dish of pasta and tomatoes turned out to be very flavorsome and perfect to make on a busy day!

How to make it...
- 340 g linguine (I used spaghetti)
- 340 g cherry or grape tomatoes (I used cherry and one normal size, big tomato, diced)
- 1 onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon pepper flakes (I used ground paprika)
- 2 sprigs basil, plus torn leaves (used only dry basil)
- 2 tablespoons extra-virgin olive oil (used truffle oil)
- coarse salt
- black pepper
- 4 1/2 cups water
- freshly grated Parmesan

Take large straight-sided skillet (pasta should lay flat). Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil sprigs, oil, 2 teaspoons salt, 1/2 teaspoon pepper and water in the pot. Bring to boil over a high heat. Boil mixture, stirring constantly and turning pasta frequently with thongs or fork, until pasta is al dente and water has nearly evaporated, about 9 minutes (took me a bit longer, maybe because I used spaghetti not linguine). Season to taste, divide into plates garnish with basil leaves if using, serve with Parmesan.


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