One Pot Wonder Pasta – BEFORE
Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me.
You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta. The tastes and textures of this dish are shockingly good. And the “sauce” made by the starch from the pasta combining with the reduced vegetable broth is truly remarkable.
I started with the idea from a photo I saw in this months’s Martha Stewart Living magazine, but I added some things to make this recipe my own and that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. And Oh Yes! – I used vegetable broth, not water and salt as called for in the recipe. I used regular vegetable broth, not a low-sodium version, and this was the perfect seasoning for the pasta.
I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith. This dish is a revelation, and I’ll make it again and again.
NOTE: This recipe and new technique just scream out for experimentation by passionate cooks, so please feel free to tweak as desired, and come back and let us know your favorite version(s)!
Happy Meatless Monday, all!
One Pot Wonder Pasta – AFTER
— posted by Donna
- 12 ounces linguine pasta
- 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
- 1 medium sweet onion, cut in ¼ inch julienne strips (use an onion such as Vidalia or Walla Walla)
- 4 cloves garlic, very thinly sliced
- ¼ teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 4½ cups vegetable broth (use regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- 1 bunch (about 10 to 12 leaves) basil, diced
- Parmesan cheese for garnish
- Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about an inch of liquid in the bottom of the pot - but you can reduce as desired .
- Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish
Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.
Other one-pot pasta wonders:
My friend the Mountain Mama made One Pot Pasta with MIni Chicken Meatballs
Week of Menus has the flavor trio of Sausage, Broccolini and Garlic Pasta
I’ve never had gluten-free pasta, but Martha makes me want to try with her Pasta Putanesca
I followed your recipe and added a can of salmon, a can of drained cannelini beans, and subbed 1/2 seafood and 1/2 chicken broth because that’s what was in the fridge. A super simple and tasty dinner. Thank you!
Making this tonight. Can you tell me if adding the basil at the end gives it enough time to cook down? New to this cooking business,as hubs is usually the cook in the fam.
Adding it at the end allows it to stay somewhat fresh – it will wilt, but remain potent!
Try adding some pesto at the end!
I would like to try adding some shrimp but wonder if it will cook alright this or if I should just cook it separately and toss it at the end. Thoughts?
Sharon = I think I would try to saute separately in oil and garlic and add in – that way you can be sure the shrimp is cooked perfectly!
Just tried this today in my new Mother’s Day gift Power Cooker XL pressure cooker, it was delicious! I only used 1/2 the liquid since it was the pressure cooker. Added some Romano to the top. Thanks for sharing!
This has become a staple in our house, we absolutely love it, prbly our favorite way to eat pasta. I usually add mushrooms and whatever greens we have around. It is really good with some spinach!
This makes me SO happy!