With roots that speak of Puglia, this brazen pasta, quite magically, dresses itself in a warm, buttery, silky sauce, with herbaceously fresh, outspoken flavours.
Never heard of it!!
So, it was some sort of church-bell ringing, champagne cork popping, relevation, when I did.
What??!! .....my mind kind of yelled at me. Really? You can do that?
Then I went quiet....and kept reading.....eyes quickly scanning the blog post and recipe.......
Ha, well I'll be damned!
And this my friends, this serendipitous online discovery, is why we are here today.
This pasta is really good.
I'm a pasta freak, so that makes me a little discerning when it comes to determining the scale of mouth-watering deliciousness. So, I reiterate, this is not that Oh-Mama-little-moans-of-pleasure good, this is just really good pasta, boasting a sauce with bold, simple flavours that kind of jump up and down in your mouth.
But there is some serious culinary magic going on here, with the preparation method. OMG!!!
Who would have thunk, that you can just plunk all these fresh, aromatic, simple sauce ingredients into a pot with the pasta, fire it up and 12 minutes later serve up a company worthy dish?
It's best not to cook the pasta until it's dry. You want to leave a little bit of that transformed, almost creamy sauce, in the bottom, so as the pasta cools a bit, it gets all perfectly coated and stays saucy.
Do remember as well, that somehow or other, this cooking method demands the most of every ingredient. I could taste every ingredient, in every bite.
Another time, I am going to try this same preparation using only cherry tomatoes and lots of garlic. I bet that'll be a keeper!
Take note, too, that you want to use a pasta that has a little bit longer cooking time. I used Farfalle or bowties, that take 10-12 minutes to cook, according to the package directions. My pasta was perfectly al dente after 12 minutes of cooking, and maybe beginners luck, but I had exactly the right amount of saucy goodness left in the pot, with this timing. Linguine, penne or larger sea shells would probably work tickety boo, as well.
I like One-Pot Pasta better as a first course or side dish with chicken, steak or chops, rather than a main course feast. But Forest Grump would have happily had nothin' but a big heap of basily bowties.
And whatever you do, don't forget the crowning glory, of lots of freshly grated Asiago or Parm.
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Grazie to Marin Mama Cooks food blog for inspiring me
to find my own version of One-Pot Pasta.
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ONE-POT PASTA - 4-6 Servings
12 ounces Farfalle (bowtie) pasta, or another pasta with 10-12 minute cooking time
12 ounces cherry or grape tomatoes, washed, halved
1 small red onion, thinly sliced
5 garlic cloves, peeled, thinly sliced
2 sprigs fresh basil, with a couple of extra torn leaves for garnish
1-2 fresh bird's eye chilies, finely chopped or 1/2 teaspoon dried red chilies
4 1/2 cups good quality, preferably homemade, chicken broth
3 tablespoons butter
A couple of blasts of freshly ground black pepper
Freshly grated Asiago or Parmigiano Reggiano, or even old Cheddar, for topping the pasta
Using a large, straight-edged skillet or a large pot, put in the pasta, halved tomatoes, sliced onion and garlic, fresh basil, chilies, broth, butter and pepper. Put on high heat and bring to a full boil.
Once your broth comes to a boil, put your timer on for 12 minutes and adjust heat to medium high, making sure the pasta keeps at a steady boil. With tongs or slotted spoon turn and move the pasta mixture around a few times, while it cooks, so nothing sticks to the bottom of the pan.
After 10 minutes test your pasta, to ensure that your timing is 'on'. (Adjust cooking time, heat, liquid, accordingly, if necessary.) At 12 minutes, or when your pasta is al dente, turn off the heat and give your pasta a few tosses. Don't fret if there is a bit of liquid in the bottom of the pot, as the pasta will soak up that goodness as it sits.
Serve the pasta topped generously with grated cheese and torn fresh basil. Cin, cin!