ONE POT WONDER TOMATO BASIL PASTA 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. 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. This idea actually came from Martha Stewart Living magazine, but we added some things 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. You can eat this just as is, or with a fresh tomato sauce. 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! Serves 4 to 6 as an entree 12 ounces linguine pasta 1 can (15 ounces) diced tomatoes with liquid ( Zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Place pasta, tomatoes, onion, garlic, basil, 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 , stirring pasta several times to distribute the liquid in the bottom of the pot. 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 Share this:
Posted on: Mon, 17 Jun 2013 02:52:22 +0000
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