One-Pan Pasta

To celebrate Reich's Kitchen's First Month Birthday, here's a surprise dish for all of you -- ONE-PAN PASTA. :-) 

I cooked it to wish long life for the Kitchen. Or so the Chinese say. :-)

Serves  4
Prep Time  15 minutes 
Cooking Time  10 minutes


  • 340g linguine or spaghetti 
  • 340g cherry or grape tomatoes, halved or quartered if large
  • 2 cups of onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon dried red-pepper flakes (put more if you want it spicy)
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • coarse salt
  • ground black pepper
  • 4 1/2 cups water
  • freshly grated Parmesan cheese, for serving

Cooking Procedure:

  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. 
  2. Bring to a boil over high heat. 
  3. While the mixture is boiling, frequently stir and turn pasta with tongs
  4. Cook until pasta is al dente and water has nearly evaporated (about 9 minutes).
  5. Season to taste with salt and pepper. 
  6. Garnish with basil. 
  7. Serve with oil and cheese.

No better way to check if the pasta is cooked than to bite it. If the pasta is firm but doesn't stick to your teeth, it's cooked. If it sticks to your teeth, cook for another minute and check again. DO NOT OVERCOOK.

Enjoy this simple goodness! :-)

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