Monday, April 27, 2015

One Pot Pasta

Have you all seen the one pot (or pan) method for making pasta that has been floating around the internet?  I first saw it on Martha Stewart, but have since seen many other variations. 

I was skeptical at first, but once I tried it, I was converted.  This method of cooking pasta will change your life!  You put everything in a pot, bring it to a boil, and about 15 minutes later, you have dinner.    

For everyone who says you don’t have time to make dinner, this is the recipe for you. 

For everyone who says you can’t cook, this is the recipe for you.

The only secret to this recipe is to make sure that you use flavorful ingredients, because all of those flavors will enrich the pasta and create the sauce.  You can change the ingredients in the pasta to change with the seasons.  Just make sure you have at least 4 cups of liquid to cook the pasta.  Try the same method with canned tomatoes, capers and olives for a Sicilian-style pasta.  Or use whatever ingredients you have on hand.  It will be delicious.      

One Pot Pasta

Serves 6

1 pound whole wheat linguine
1 pint grape tomatoes
2 cloves garlic, thinly sliced
1 bunch swiss chard or kale, leaves stemmed and shredded
1/2 teaspoon red-pepper flakes
2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
4 – 5 cups water
fresh basil
freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, garlic, swiss chard or kale, red-pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided 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 - 12 minutes (depending on the cooking time of your pasta – check package directions).  As the pasta is cooking, add extra water as needed if it seems too dry.  Divide among 6 bowls and garnish with basil and fresh parmesan.

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