This is one of those recipes that you worry is too good to be true. Put everything in one pot and wind up with delicious pasta and only one pot to clean? Hmm, we’ll see. We did see, and taste, and it was in fact both true and good! This recipe has endless possibilities depending on what ingredients you have on hand and what you’re in the mood for. I could see adding some fresh lemon juice/zest, black pepper and some shrimp right at the end. Toss in a can of cannellini beans or some thinly sliced zucchini to add an extra vegetable/added protein. Some people like to replace part or all of the water with vegetable broth (and not add salt). I didn’t stray too far from the recipe path this time, but I did add a sandwich bag full of frozen kale towards the end of the cooking time. I love how the pasta absorbed the cooking water and it gave it a nice coating. This tasted fresh and comforting at the same time. Definitely something we’ll be making on a regular basis!
Original Recipe From: Martha Stewart Living, June 2013
Original Recipe Located At: http://www.marthastewart.com/978784/one-pan-pasta
- 12 oz. pasta (I used whole wheat spaghetti. I think that whole wheat pasta tends to stay more “al dente,” which works well with this type of recipe where it’s cooking in the liquid and absorbing it.)
- 12 oz. cherry or grape tomatoes, halved or quartered
- 1 medium onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 2 tsp. kosher salt ¼ tsp. pepper
- ½ tsp. red pepper flakes
- 2 sprigs fresh basil
- One sandwich bag full of frozen kale. **I read in a recipe for green smoothies a tip that a week later I’m already loving. Divide a bag of kale up into small bags and freeze. Then you can “crush” the kale easily with your hands and break it up well for smoothies or any recipe where you don’t want large pieces. Being frozen also helps with the consistency of the smoothie. In this case it helps because it didn’t overcook in the pasta.**
- 2 tbsp. olive oil
- 4½ 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. Bring to a boil over high heat.
2. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Feel free to thank me for this later if you make this because you saw it here!