What you see is what you get. No really. Look at that picture again. That’s it!
When I moved out on my own last month, my roommate and I had to split up all of our shared belongings. **Tear.** (More like **BAWLLIKEABABY.**) We lived together for so many years that we almost started to forget who brought what into the mix, and what we purchased together. #heterolifepartnerproblems
As I packed up most of my unnecessary, but “only-I-cant-live-without,” items (including but not limited to: my dual bowl ice cream maker, professional mini deep-fryer, glass cake-stand, slate cheese board, multiple bread loaf pans, 4 cupcake/muffin pans in all different sizes…) I realized–I own NO pots. Like none. Seriously, they were all my roomie’s. Well, except for the army-sized stock pot I accidentally bought online last year that only works well for our 20-person Thanksgiving Day stuffing…and maybe a couple of double-recipe winter stews…but that’s neither here nor there today. ;)
Anyways…so as not to go crazy and invest a few hundred dollars on a whole new pot set, I decided to just find one that could me over until the holidays. I ended up with one flat-bottom, wok-shaped pot that seemed like it would be a great addition to my new kitchen family. Perfect.
But, now I needed recipes that would only require the activity of one burner on my stove! Eek. “Heyyy, Martha. What up, girl?!”
“I-ONLY-OWN-ONE-POT (NOW)” PASTA
Source: Martha Stewart’s, “One Pan Pasta”
Recipe servers about 4 people (or 4-6 meals if you’re a single lady like me!).
- 12 ounces linguine/spaghetti
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 Tbsp EV Olive Oil, plus more for serving
- Salt and ground pepper to taste
- 4 ½ cups water
- Freshly grated Parmesan cheese, for serving
- OPTIONAL: Broccoli Rabe or Spinach if you want some greens
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and water in a large straight-sided skillet. OPTIONAL: Broccoli rabe can be added to the pot early, but if you are adding fresh spinach, just add that after the pasta has already cooked.
- 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. OPTIONAL: Toss/Mix in fresh spinach and allow the hot pasta to wilt it down.
- Season to taste with salt and pepper, plate/bowl, and garnish with basil.
More ingredients than there are steps!? Martha hooked it up.
Dinner for your fam or friends in 9 minutes?!…Don’t mind if I do.