Simply Amazing One-Pot Pasta

As soon as I saw this recipe in my Martha Stewart magazine, I knew I would be testing it out.  I mean...pasta, cooked in cold water....who ever heard of such a thing??  Insanity.  But just the kind of thing that appeals to my lazy laid-back approach to life.

This dish really is amazing....so simple, quite tasty, and so SO fast.  The starch and the water cook down together to make a creamy sauce, almost like a risotto...but with pasta instead.  Crazy, right?  And even better....I kid you not, this was ready in under 15 minutes from start to finish.  15 minutes and dinner is on the table.  Everybody needs a dish like this in their arsenal.

One-Pot Pasta

Makes 6 servings

290 cals / 5g fat / 44g carbs / 13g protein

14 oz dried spaghetti (one box)

1 pint cherry tomatoes

1 small onion

4 cloves garlic

1/4 cup fresh basil

1 TB olive oil

1/2 tsp crushed red pepper

1 tsp oregano

2 tsp salt

1/4 tsp black pepper

4 1/2 cups water

1. Place dried pasta in a large skillet/pan.  Quarter the tomatoes and add to pan.  Peel and cut the onion in half, then thinly slice, then add to pan.  Thinly slice the garlic and place in pan.  Tear the basil and add to the pasta.  Add the olive oil, red pepper, oregano, pepper, and salt.  Pour the water over the pasta.

2.  Turn the heat to medium-high.  Bring the water to a boil and continue to cook until the liquid is absorbed and pasta is al dente, about 9 minutes.  While the pasta is cooking, use tongs to toss pasta and veggies frequently to distribute everything and make sure it all cooks evenly.  If your heat is too high, the water may cook out before the pasta is done.  Just add a little more and cook until it is ready...I ended up adding about 1/4 cup more water to mine.

And voila....garnish with some parmesan and serve.  That Martha, man....she's a genius.

As soon as I saw this recipe in my Martha Stewart magazine, I knew I would be testing it out.  I mean...pasta, cooked in cold water....who ever heard of such a thing??  Insanity.  But just the kind of thing that appeals to my lazy laid-back approach to life.

This dish really is amazing....so simple, quite tasty, and so SO fast.  The starch and the water cook down together to make a creamy sauce, almost like a risotto...but with pasta instead.  Crazy, right?  And even better....I kid you not, this was ready in under 15 minutes from start to finish.  15 minutes and dinner is on the table.  Everybody needs a dish like this in their arsenal.

One-Pot Pasta

Makes 6 servings

290 cals / 5g fat / 44g carbs / 13g protein

14 oz dried spaghetti (one box)

1 pint cherry tomatoes

1 small onion

4 cloves garlic

1/4 cup fresh basil

1 TB olive oil

1/2 tsp crushed red pepper

1 tsp oregano

2 tsp salt

1/4 tsp black pepper

4 1/2 cups water

1. Place dried pasta in a large skillet/pan.  Quarter the tomatoes and add to pan.  Peel and cut the onion in half, then thinly slice, then add to pan.  Thinly slice the garlic and place in pan.  Tear the basil and add to the pasta.  Add the olive oil, red pepper, oregano, pepper, and salt.  Pour the water over the pasta.

2.  Turn the heat to medium-high.  Bring the water to a boil and continue to cook until the liquid is absorbed and pasta is al dente, about 9 minutes.  While the pasta is cooking, use tongs to toss pasta and veggies frequently to distribute everything and make sure it all cooks evenly.  If your heat is too high, the water may cook out before the pasta is done.  Just add a little more and cook until it is ready...I ended up adding about 1/4 cup more water to mine.

And voila....garnish with some parmesan and serve.  That Martha, man....she's a genius.