I have seen the growing popularity of this one-pot self-saucing pasta dish floating around on the internet, so I decided to give it a go.
This is a run-down of how to make it: prep your vegetables, put everything (everything) in a pot, boil for a few minutes, serve.
Sure this isn't the most mouth-exploding pasta recipe around, but it certainly is one to appreciate when you want a meal now within 15 minutes of thinking about it.
I like spaghettini, a sort of skinny spaghetti. Fettuccine or linguine or I suppose most thin pastas would work.
Ingredients:
350g spaghettini
350g cherry tomatoes,quartered (or regular tomatoes chopped)
2 onions,
thinly sliced (about 2 cups)
4 cloves
garlic, thinly sliced
1/2 tsp red-pepper flakes
2 sprigs
basil, plus torn leaves for garnish
2 Tbsp olive oil, plus more for serving
salt
and pepper
4 1/2 cups
water
Freshly grated
Parmesan cheese, for serving
Method:
Combine pasta, tomatoes,
onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon
pepper, and water in a large pot.
Bring to a boil over high
heat.
Boil mixture, stirring and turning pasta frequently with tongs, until
pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt
and pepper, divide among 4 bowls, and garnish with basil.
Serve with oil and
Parmesan.
صحة و عافية
No comments:
Post a Comment