Friday, September 27, 2013
20 Minute One Pot Pasta with Fresh Tomatoes and Basil
I've seen versions of this recipe floating around online all summer and I finally had to try it. With rave reviews from everyone who has tried it, I still doubted that the dish would live up to the hype. I was wrong. This pasta is unbelievably rich and creamy and saucy, without any cream or actual "sauce" in the recipe. The recipe just begs to be played with; there are countless variations already running through my mind.
One Pot Pasta with Fresh Tomatoes and Basil
recipe slightly adapted from Martha Stewart
Yield: 4-6 servings
12 ounces spaghetti, linguini or fettuccine *
1 large onion, very thinly sliced, about 2 cups
4 - 6 garlic cloves, very thinly sliced
12 ounces or 3 cups grape tomatoes, halved
10 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
Topping: Freshly grated Pecorino Romano or Parmesan cheese, several basil leaves thinly sliced
Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.
Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with fresh cheese and additional basil. Enjoy!
* I used gluten free, brown rice fettuccine noodles and they worked just as well as traditional pasta.
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