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Simplicity: One Skillet Pasta

I was inspired by a recipe in the most recent issue of Martha Stewart Living, on page 154 (gorgeous full-page photo on page 100 I might add). The concept was a duh moment. Cook everything, in one skillet. No draining. Dinner is ready in 15 minutes. Funny is, I have cooked pasta in a similar fashion, when hiking. It never occurred to me to do this at home.

The pasta itself is customizable. I mostly followed the recipe, but one could add whatever vegetables they craved. I swapped in multi-grain pasta, used half the salt and adjusted the water due to using a bit more pasta than called for. And…one coudl easily use broth instead of water, minus the salt, for an even better option.

Onepot1

A bonus? Image having this on a summer evening, made with just picked tomatoes and basil….

Onepot2

One Skillet Pasta

Ingredients:

  • 13.25 ounce package multi-grain linguine pasta (or 12 ounces white pasta)
  • 10 to 12 ounces cherry or grape tomatoes, quartered or halved, depending on size
  • 1 sweet onion, peeled and sliced thinly
  • 4 large cloves garlic, peeled and thinly sliced
  • ½ tsp red pepper flakes (use ¼ tsp if you don’t like it really spicy)
  • 2 large sprigs basil, leaves picked off, stems discarded + extra leaves for topping
  • 2 Tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • ¼ tsp ground black pepper
  • 5 cups water

Directions:

Break linguine in half, place in a large/deep skillet. Add remaining ingredients on top, bring to a boil over high heat. Cook for about 9 minutes, stirring and tossing the pasta with tongs often, until most of the water has evaporated, and the pasta is al dente.

Serve topped with more basil leaves torn and a drizzle more olive oil, if desired. If desired toss with a little faux-Parmesan or sesame seeds.

Vegetarian option:

Finely grate a small pile of pecorino romano or Parmesan cheese, toss with the pasta after taking off the heat, and a bit more to top with before eating.

Serves 4.

~Sarah

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Comments

  1. That’s a must try! I’ve never heard of this way of cooking pasta. Thanks for sharing Sarah 🙂

  2. You had me at One Skillet.

  3. This is the kind of tasty dinner that I eat often! I love yours too! 🙂 Yum!

  4. I basically make this EXACT dish except using sesame oil…omg so good! Seriously, every other ingredient is the same…so yummy. I got it from another vegan blog awhile back.

  5. Thinking of using canned diced tomatoes, and measuring out the drained juice to replace part of the water.

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