Living without a refrigerator stinks. Ours broke down about two weeks ago. It took about one week to get someone out to look at it and then another week to wait for the replacement part to come in. My husband and I resorted to eating out for dinner for the time with no fridge. At first I was annoyed about eating out every night, but then I realized it was quite nice because it meant that I didn’t have to cook! Now that the fridge is fixed, guess who doesn’t want to cook?
I stumbled across this pasta recipe on pinterest.com the other day and it couldn’t have come at a more perfect time. Not only can you make this in about 20 minutes, but when you’re done you only have one pot to wash! Now this is my kind of meal to get back into the cooking scene.
This pasta dish is lightly coated with olive oil and full of wonderful herbs and tomatoes.
One Pot Pasta Recipe
(About 4 to 6 servings)
- 12 ounces linguine
- 12 ounces cherry tomatoes, halved
- 1 small onion, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 sprigs of fresh basil (plus more for serving)
- 2 tablespoons olive oil (plus more for serving)
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 5 cups water
- Parmesan cheese, as a topping
- In a large skillet, combine the linguine, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt, pepper, and water.
- Bring the mixture to a boil, stirring frequently. Cook for about 9 minutes or until the pasta is al dente and the water has nearly evaporated. The key here is to have a little water left when you remove it from the stove because it will continue to cook and the pasta will soak it in.
- Sprinkle the Parmesan cheese on top, add chopped fresh basil, and drizzle a little bit of olive oil on top, prior to serving.
Slightly adapted from: Martha Stewart
Oh my gosh, can we turn every recipe into a one pot wonder?! This is just like a crock pot recipe but instead of waiting hours it’s ready in minutes.
This pasta dish is like a caprese salad or a margarita pizza, without the mozzarella cheese.
It doesn’t look like it has any sauce on it and it might look bland. (Well, that’s what I thought when I saw other people’s photos of this recipe anyway.) However, that is not the case (at least not the way I made it). All of the flavors have infused into the pasta and it’s super flavorful. Using fresh ingredients is key here to getting those flavors to pop. Don’t use dried herbs for this one.
I also have a little secret, but you have to promise not to tell anyone. 😉 The thing of tomatoes I bought was only 10.5 ounces instead of the required 12. The good news is that it works just as well so if you can’t find a 12 ounce container of tomatoes or you prefer some type of tomato that just doesn’t come in a thing that size, fear not. It will be delicious even if you aren’t spot on.
It’s a light and fresh pasta dish, perfect to satisfy those Italian carb cravings on these hot days. Let’s be real though, it’s also a great vehicle for piling on lots of fresh Parmesan cheese. 😉
Have you ever had to go without a major kitchen appliance? Tell me your woes.
Here are some other fantastic pasta dishes.