Isn’t this above picture just beautiful and doesn’t it make you want to try a batch of this pasta tonight? I mean look at all of those fresh ingredients and all that color. I saw a photo similar to this in the most recent edition of Martha Stewart living and it looked so cool and challenging to me. I mean a one-pan pasta, who had ever heard of that (not me)? I seriously wondered how it was all going to work, and I have to say that I was a bit skeptical. I will also admit that the first time I made this pasta up, it didn’t turn out so great, as the pasta was overcooked. I was under the assumption that ALL of the water had to evaporate, so I cooked the pasta way too long and it was a bit over-done. We all really loved the flavors in this pasta though, so I vowed to try it again. Well, the second time around proved to be the charm. The pasta came out perfectly al dente and it created this thick creamy sauce that coated every strand of pasta.
This is the perfect weeknight throw together at the last minute sort of pasta. Literally, you throw all of the ingredients into one pan and cook away. Can it get any simpler than that? I don’t think so. This pasta is fresh, healthy, full of flavor and a great meatless Monday pasta to add to your recipe box. It’s got the family seal approval in our house. There’s a bit of a kick in the pasta due to the red pepper flakes, so if you’re super sensitive to spicy things, then you might want to cut the 1/2 teaspoon down to a 1/4 teaspoon. Eli could handle the spice though, so that should tell you something. Ok, let’s do what the Italians do and make up this one-pan pasta.
recipe from Martha Stewart Living
- 12 ounces linguine – I just used 3/4 of a 16-ounce box – I would also suggest using regular old linguine, not angel hair or quinoa pasta, as they have shorter cooking times.
- 12 ounces, which is about 3/4 of a pint of cherry or grape tomatoes, washed and halved
- 1 red onion, thinly sliced (about 2 cups)
- 4 cloves garlic, peeled and thinly sliced
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- 2 sprigs basil, plus some extra torn leaves for garnish
- 2 tablespoons extra virgin-olive oil
- 4 1/2 cups water
- freshly shredded parmesan cheese for topping the pasta
Get out a large straight-sided skillet pan and put in your pasta, tomatoes, red onion, garlic, salt, pepper, red pepper flakes, basil sprigs, olive oil and pour the in the 4 1/2 cups water. Pretty easy right? You’re truly throwing everything into the pan at the same time. Love it!
Once your water comes to a full boil, set your timer to 9 minutes. Stand by the stove and using tongs, lift and move the pasta around every so often so that it doesn’t stick to the bottom of the pan. Check your pasta around 7 minutes to see where its at, as some pastas cook up quicker than others and you don’t want gummy pasta!
Note: If you’re using a whole-wheat or quinoa pasta, you may want to check their cooking times and adjust the cooking time accordingly. I have not used either of those pastas so I can’t tell you how this recipe works with those types of pastas.
Test the pasta at 9 minutes and it should be al dente! Turn off the heat and give the pasta a few quick tosses. There will be some liquid at the bottom of the pan, but don’t fret, the liquid will thicken up and turn into a sauce. Doesn’t that pasta look fantastic?
Serve up the pasta in large bowls and top with some shredded Parmesan cheese and fresh basil. The basil leaves really add that extra punch of flavor, so be sure to top everyone’s pasta with a few leaves. Pair this pasta with a nice green salad or some garlic bread.
I thought I would share with you a photo that one of my readers, Leslie Trenta sent me of the one-pan pasta she made. She added some peppers and a vidalia onion, as that is what she had on hand, so feel free to add what you have lying around in your kitchen. If you feel inclined, email me your pics or comment below with your adaptions to the recipe. It’s always fun to see how other people adapt a recipe!