One Pan Pasta, Seriously

I read half a dozen blogs each week.  Some inspire me, some frustrate me and some encourage me to greater heights.  The frustration usually occurs because they only write when they are in the mood and sometimes that means once a month. Tim Mazurek has been writing his blog for 10 years.  I get it, he has a life, but I need him to write more than once a month for my life.

I first read about this recipe in Lottie and Doof, Tim’s blog   He saw it on Martha Stewart’s show in 2015.  As I’m reading about it, I think, no way.  It’s one of those recipes you try just to prove them wrong.  Not possible, no way, no how.

As you assemble your ingredients, you will shake your head.  The first time I made it, I thought why am I wasting these ingredients?  Now I admit I am a doubting Thomas, but there was nothing in my past cooking experience to make me think this would work.    I have been well and truly proven wrong and I’m ever so glad about that.  Give this a try even if it’s to prove me wrong.

 

 

One Pan Pasta

12 ounces Linguine

12 ounces grape tomatoes, halved or quartered depending on size

1 onion, thinly sliced

6 cloves garlic, thinly sliced

½ to ¾ teaspoon red pepper flakes

2 sprigs basil, plus additional for garnish

2 to 3 tablespoons olive oil

4 ½ cups water

Lots of parmesan for serving

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoons pepper and water in a large straight-sided skillet.  Bring to a boil over high heat.  Boil, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, approximately 10 minutes.

Yeah, it’s done, that’s it.  I swear to god you’ll thank me for this one.  You won’t believe it until you’ve made it a time or two, but then you’ll thank me.  Seriously.

*  From the Recipe Box:

What an amazing recipe.  I found it on Lottie and Doof.  I still can’t believe you end up with pasta and a very flavorful sauce.

Serve with a good crusty bread.  The sauce deserves to be sopped up and lots of cheese please.  Don’t skimp on the salt or red pepper flakes.

Make it whenever you have fresh basil.  I do a chiffonade.

Tim’s the one who first mentioned Marion Burros, the NY Times and the Plum Torte.  Smart guy, well read.  Read his blog.

 

and remember:  No matter how old you are, no matter how badass you think you are, if a toddler hands you their ringing toy phone, you will answer.  Big kiss, Lynn

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