One Pan Pasta

I gave this a try after seeing it posted on the web in a couple of places. One pot recipes are big for the college crowd as it means fewer dishes to wash. You’re pretty much putting everything for a pasta or noodle dish into a pan with some water and the raw noodles. As the water boils and cooks the noodles it also reduces the liquid down to a sauce. This is also a handy recipe if you’re pressed for time.

I wasn’t happy with my first try at this, but I do want to come back to it and work on it. I think I’ll try to cut back on the water a little as it was a tad on the watery side. This won’t be like dumping a jar of Ragu on some noodles.

The recipe I found has the proportions for a basic spaghetti/linguine dish. It also includes some other ideas and while it doesn’t offer specific measurements it shouldn’t be too difficult to figure out.

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One Pan Pasta

Serves 4

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves of 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
Freshly ground black pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

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 (the linguine should lay flat).

Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Make sure you taste noodles and cook longer if necessary.

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

–Orecchiette with sausage and broccoli rabe: Brown the sausage first, then add the rest of the ingredients: pasta, water, broccoli rabe, olive oil, salt and pepper, red pepper flakes. Finish with Parmigiano-Reggiano.
–Rotelle (or cavatelli, or mini conchiglie) with corn, shallots, lemon zest, butter, salt and pepper.Finish with mascarpone, tarragon, and basil.
–Spaghetti alle vongole: Start with spaghetti, garlic, chopped fresh chiles, olive oil, salt and pepper, sprigs of parsley (remove them later, as with basil in the original recipe). Add clams a few minutes before the end of cooking, then finish with chopped parsley, lemon juice, and additional olive oil.
–Rigatoni (or rigatoni corti, or casarecci), balsamic vinegar, capers, olive oil, eggplant, garlic, salt, and pepper. Finish with mozzarella or ricotta salata, toasted pine nuts, parsley, and Parmesan.
–Cacio e Pepe: Pasta, water, salt, and cracked black pepper, and grated Pecorino. Some would add butter, too. Finish with additional Pecorino.
–Bolognese: Brown off the meat first, then add wine to deglaze and the rest of ingredients—carrots, onions, and celery (all minced super finely in a food processor), sprigs of thyme, bay leaf, a can of tomatoes (or keep it white and add milk), salt and pepper, a Parmesan rind.
–Miso ramen with ramen noodles or soba. Dried shiitakes, ginger, garlic, miso, scallions, napa cabbage, and crack an egg into it at the last two minutes; finish with sesame oil, toasted sesame seeds, and fresh scallions or cilantro. If you reduce the cooking liquid as with the others, this would be a dry ramen, a mazeman style.

Seven New Visions for One-Pan Pasta from Nora Singley: Link 


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