Got 15 Minutes. You Have a Taste of Summer with One Pot Pasta

One Pot Pasta

 Whether it has been the lack of daylight hours, working 6 days a week, weddings or jet lag this blog has been absent of posts for a very long time for someone who is known to post two to three times a week, even after all of these years. I have certainly not been uninspired by delicious foods inundating me at every turn. I have still visited your blogs but even commenting has been lacklustre. To get into the kitchen...now that has been a different matter.

That's when I turn to easy, quick dishes that remind me of sun kissed summer days. Soon Valerie…soon…. Pasta of your choice, fresh greenhouse tomatoes and basil, paper thin sliced garlic and sweet vidalia onions, 15 minutes of your time from start to finish and a heavy dose of Parmesan cheese is all you need. Magic happens in one pan. Martha Stewart states she found this recipe in Puglia, Italy. I have no doubt. Smart cooks have been cutting corners when they can for years.

**One Pan Pasta**
from Martha Stewart

12 ounces spaghetti or linguini
12 ounces cherry or grape tomatoes, halved or quartered if large
1 sweet onion such as Vidalia, thinly sliced (about 2 cups)
4 cloves 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 and freshly ground 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. Bring to a boil over high heat. Continue to boil, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper. Serve with oil and grated Parmesan. Garnish with basil.


You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.