One Pan PastaPosted by in Food
This site started out as MarthaAndMe, where I unofficially apprenticed myself to Martha Stewart for a year. I learned a lot in that year and still have an appreciation for all things Martha. In the June issue of Martha Stewart Living, there’s a recipe for One-Pan Pasta. The article that accompanied it explained that the editors came across a chef in Italy who made pasta dishes in just one pan, cooking pasta, vegetables, seasonings, etc. all together at the same time – no boiling pasta and making a separate sauce. The water cooks out, the pasta cooks and the sauce is created. It sounded too good to be true.
I halved the recipe and I also substituted gluten-free rotini for the linguine. It worked. It was magical. No testing the pasta to see if it’s done. No draining of hot water. No attempts to combine sauce and pasta. It was just as easy as was promised. The pasta was perfectly cooked (and I knew I was taking a risk using gluten-free pasta in this!). The sauce was really creamy and flavorful. I would add more basil next time and some oregano. Other than that, it was truly perfect.
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