Simplicity: One Skillet Pasta

I was inspired by a recipe in the most recent issue of Martha Stewart Living, on page 154 (gorgeous full-page photo on page 100 I might add). The concept was a duh moment. Cook everything, in one skillet. No draining. Dinner is ready in 15 minutes. Funny is, I have cooked pasta in a similar fashion, when hiking. It never occurred to me to do this at home.

The pasta itself is customizable. I mostly followed the recipe, but one could add whatever vegetables they craved. I swapped in multi-grain pasta, used half the salt and adjusted the water due to using a bit more pasta than called for. And…one coudl easily use broth instead of water, minus the salt, for an even better option.

A bonus? Image having this on a summer evening, made with just picked tomatoes and basil….

One Skillet Pasta

Ingredients:

• 13.25 ounce package multi-grain linguine pasta (or 12 ounces white pasta)
• 10 to 12 ounces cherry or grape tomatoes, quartered or halved, depending on size
• 1 sweet onion, peeled and sliced thinly
• 4 large cloves garlic, peeled and thinly sliced
• ½ tsp red pepper flakes (use ¼ tsp if you don’t like it really spicy)
• 2 large sprigs basil, leaves picked off, stems discarded + extra leaves for topping
• 2 Tbsp extra virgin olive oil
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 5 cups water

Directions:

Break linguine in half, place in a large/deep skillet. Add remaining ingredients on top, bring to a boil over high heat. Cook for about 9 minutes, stirring and tossing the pasta with tongs often, until most of the water has evaporated, and the pasta is al dente.

Serve topped with more basil leaves torn and a drizzle more olive oil, if desired. If desired toss with a little faux-Parmesan or sesame seeds.

Vegetarian option:

Finely grate a small pile of pecorino romano or Parmesan cheese, toss with the pasta after taking off the heat, and a bit more to top with before eating.

Serves 4.

~Sarah