One Pot Pasta
Wednesday, 8 October 2014
Sometimes I like to pretend I'm Italian. I pretend that I ride a moped, long, thick dark hair billowing in the wind and I'm off to my grandmother's for freshly made pasta and a glass of red. I love the life of imaginary Italian me, but sadly this life only exists in my head. Problematic, eh? I've managed to placate with myself by cooking up Italian style treats whenever possible (and drinking loads of red wine anyway) and this is a recipe that I absolutely love. I am actually so excited by this recipe. It was the very first thing I made in my Le Creu after endless dreams of basil, tomatoes and spaghetti. The vibrant colours of the ingredients in the pot together makes my heart happy as does the gorgeous, traditional flavour. Once cooked, the spaghetti is aldente and silky, the tomatoes are softened and the shallot still has a little crunch. It is an Italian dream, one pot wonder. I love it so much, it is currently my weekly pasta dish having knocked Rosie's Avocado Spaghetti off the top spot! And that's saying something...
Oh and this recipe is just the easiest. 1 pot, under 10 ingredients and it will be ready in 15 minutes. It's an essential for your pasta repertoire and if you too like to pretend to be Italian, you'll love this one.
The original recipe is one of Martha Stewart's treasures.
For One Pot Pasta you will need (serves 2):
170g wholewheat pasta
170g baby plum tomatoes
1 shallot or small onion
2 cloves garlic
2 large sprigs basil
1 tsp chilli flakes
1 tbsp olive oil
500 ml water
Fresh Parmesan to serve.
Begin by finely slicing your garlic and shallot. Slice any tomatoes that are a little big.
Then put ALL of your ingredients into a large pot. Whack it all in, water and all.
Then put onto a medium heat and cook for 10-12 minutes. Stir frequently or use tongs to keep the pasta loose. Cook until all the water is soaked up and the pasta is silky smooth.
Scatter over a little extra basil is you're a particularly basil-y person.
Serve with lashings of freshly grated Parmesan.
And cherish! I know you'll love this recipe. It's a winner.