I decided to finally try the one pot pasta dish floating around Pinterest. Now granted, not a big Martha Stewart fan, although Jen Lancaster made her tolerable for me, but she had a good idea with this. I did try it and have some thoughts and modifications. I will say that Ken did not see this as anything he's craving as being all cooked together, there is really one overall flavor. I think it was neat. But I am easily amused at times.
of note, I can make garlic bread out of just about any bread product. In the pictures this round of garlic bread was brought to you by Against the Grain dinner rolls. I find with those nuking them a bit with a wet paper towel, then toasting, works best. They also have an AMAZING gluten free pizza. Check it out.
- 12 ounces gluten free pasta
- 12 ounces cherry or grape tomatoes, halved (I used Roma tomatos)
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes (this was too much for me. I had to half this, still had a bit of heat even doing that much)
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
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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. 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.
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Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
The second time I made it, I decided to use San Marzano tomato's and replace some of the water amounts with the liquid from the can of tomatoes. I also used pecorino romano cheese to try and add another layer of flavor. Both versions work well.
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