Surrender 4: Martha Stewart’s  9 Minute One Pan Pasta

Today I surrendered to my desire to cook more at home and try new, healthier recipes. I’d seen this simple one pan pasta dish online and wanted to see if it was really as easy, and as flavorful, as it appeared. Would placing raw ingredients in a pan and boiling for less than 10 minutes really produce a ready to eat meal? I was about to find out!

 

Here’s the recipe:

Martha Stewart’s 9 Minute One Pan Pasta

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, 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. Boil mixture, 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, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

 

This dish was extremely easy to prepare. I love that the recipe uses fresh ingredients such as garlic, tomatoes and basil. I paused to inhale the aroma of the basil. It instantly transported me back to my summer garden.  I confess that I have never sliced fresh garlic before. I enjoy cooking with garlic, however I normally purchase it diced in a jar. I felt more chef-like as I thinly sliced this pungent vegetable. 

I stirred the pot frequently as the contents bubbled. A delicious aroma filled the kitchen that made me hope that the dish tasted as good as it smelled. Nine minutes later, I tested a piece of linguine and it was perfectly al dente. 

There’s no need to drain the pasta. The broth boils down to create a wonderful sauce. And the verdict? Amazing! I added the grated Parmesan cheese and a bit more salt and pepper, foregoing additional olive oil. The pasta was rich with flavor and perfectly seasoned. It is spicy! One could cut the red pepper flakes (crushed red pepper) to 1/4 teaspoon for a milder flavor. 

And the next best part about this recipe? There’s only one pan to clean up. I’ll definitely make this again. I give it two thumbs up!

  

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About Cindy Moore

I live and work in the Joplin, MO, area. I am a blogger, writer, realtor and traveler, enjoying the journey through life and helping others along the way.
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