If left to my own devices, I would go the way of Peter – watching pasta porn and hiding zip-locked noodles in the cistern. To me, little comforts my belly as much as a large bowl of starchy pasta goodness.
This recipe. THIS RECIPE! If you are a food blog junkie, you’ve undoubtedly already seen it. But if you haven’t, you, my dear, are in for a treat. It is genius. It will leave you thinking, “why haven’t I always made pasta this way?” One pan, under 20 minutes, cooks the pasta and makes a light and flavorful sauce at the same time. Genius, I say! And I bet it’s highly adaptable. Add some heavy cream, pesto, pureed eggplant… so many options. But the real beauty of this dish is in its simplicity.
Go forth and cook some pasta I tell you!
One Pan Pasta (from Lottie+Doof)
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (red, yellow, or white)
6 cloves garlic, thinly sliced
1/2- 3/4 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2-3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
4 1/2 cups water
Freshly grated parm or romano for serving (if you wish)
A couple notes: Do not skimp on the salt! It will flavor the the pasta and the sauce. Also, use a large, deep, and straight-sided skillet. The pasta should lay flat in it.
Combine all ingredients in skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Remove whole sprigs of basil. Plate and top with fresh basil and cheese.
Serves 4 (or 1, depending on your level of pasta addiction)