I was inspired by a recipe in the most recent issue of Martha Stewart Living, on page 154 (gorgeous full-page photo on page 100 I might add). The concept was a duh moment. Cook everything, in one skillet. No draining. Dinner is ready in 15 minutes. Funny is, I have cooked pasta in a similar fashion, when hiking. It never occurred to me to do this at home.
The pasta itself is customizable. I mostly followed the recipe, but one could add whatever vegetables they craved. I swapped in multi-grain pasta, used half the salt and adjusted the water due to using a bit more pasta than called for. And…one coudl easily use broth instead of water, minus the salt, for an even better option.
A bonus? Image having this on a summer evening, made with just picked tomatoes and basil….
One Skillet Pasta
- 13.25 ounce package multi-grain linguine pasta (or 12 ounces white pasta)
- 10 to 12 ounces cherry or grape tomatoes, quartered or halved, depending on size
- 1 sweet onion, peeled and sliced thinly
- 4 large cloves garlic, peeled and thinly sliced
- ½ tsp red pepper flakes (use ¼ tsp if you don’t like it really spicy)
- 2 large sprigs basil, leaves picked off, stems discarded + extra leaves for topping
- 2 Tbsp extra virgin olive oil
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 5 cups water
Break linguine in half, place in a large/deep skillet. Add remaining ingredients on top, bring to a boil over high heat. Cook for about 9 minutes, stirring and tossing the pasta with tongs often, until most of the water has evaporated, and the pasta is al dente.
Serve topped with more basil leaves torn and a drizzle more olive oil, if desired. If desired toss with a little faux-Parmesan or sesame seeds.
Finely grate a small pile of pecorino romano or Parmesan cheese, toss with the pasta after taking off the heat, and a bit more to top with before eating.