One pot pasta

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.

INGREDIENTS

• 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

DIRECTIONS

1. STEP 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. 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.

2. STEP 2

   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.

See Marha's website here: http://www.marthastewart.com/978784/one-pan-pasta

Meatballs take 2

Time to take another stab at meatballs and a new pizza crust for garlic bread.

For the meatballs:

• 1 1/2 pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-chopped/minced
• a handful of chopped Italian parsley
• most of a chopped shallot (optional)
• 1 cup gluten free bread crumbs (I use Ian's Italian)
• 1 cup grated Parmesan cheese (next time I will add a  little pecorino romano in there)
• 2 eggs
• salt to taste

Then:

• Sauce of your choice (approx two 24-oz jars or your own sauce and lots of it!)
• Mozzarella cheese to top it off with (I used a pack and a half of Sargento's 6 cheese Italian blend)

Preheat oven to 375. Mix all of the meatball ingredients together and form your meatballs (stay on the smaller side I would say).  I made 28 meatballs.  Place the meatballs in a large skillet/pan with Olive Oil and brown the meatballs.  Don't overcook them, as they will continue to cook in the oven. 

Pour some sauce in the bottom of your pan.  Place meatballs on top of the sauce.  Cover with more sauce then add the cheese.  Lots of Cheese.  It should be meatballs, all covered with cheese….I lost my poor meatball when somebody sneezed…. Sorry, couldn't resist.   Cover the pan with foil and bake for 25 mins.  Remove foil and bake an additional 20 mins or until meatballs are cooked through (this is where consistent size control helps).