One Pot Pasta

by Anna on June 30, 2013

For the last few weeks I’ve been living every cliche about corporate life that you can think of: 70-80 hour weeks, working on the weekends, eating breakfast/lunch/dinner in front of a computer screen, not enough sleep and zero exercise. (This is my life. And also this). It’s been stressful but exciting and challenging too. I’m learning a lot.* I’m full of adrenaline at the moment and I haven’t found an outlet for it. I need a holiday, enough time to go for a good, long run and a night out with my friends. Stuff it. I need all three. But until work calms down and/or I get better at switching off, it’s a struggle to hang out in my kitchen for much longer than it takes to make toast. And so, 10 minute meals are where it’s at.

One Pot Pasta

 

Thankfully, I think the universe could tell that I needed a break and threw this recipe for one pot pasta my way. It is the ultimate in quick, easy, delicious dinners. Jamie Oliver can take a hike. (Not really – love you Jamie!). It’s done in under 15 minutes, uses pantry staples and tastes like summer in a bowl which is a very welcome thing right now – it’s been pouring rain for the best part of two weeks here in Sydney. I was sceptical when I first saw the recipe – how could an onion that is essentially boiled (and for less than 10 minutes at that!) taste anything other than repulsive? Honestly, I don’t know how it’s possible but that onion softens and takes on the sweetness of the oil and tomatoes and basil and the whole thing becomes this fresh, starchy, creamy mess of noodles. Don’t question it. Just eat.

Pasta

One Pot Pasta with Tomatoes and Basil (from Martha Stewart Living and currently doing the rounds on the blogosphere – see here and here etc)

350 g spaghetti or linguine

350 g cherry or grape tomatoes, halved or quartered if large

1 onion, peeled, halved and thinly sliced

4 cloves garlic, thinly sliced

1/2 tsp dried chilli flakes

Leaves torn from 3 sprigs of basil, plus more for serving

2 tbsp extra virgin olive oil, plus more for serving

Flakey sea salt and freshly ground pepper

4 1/2 c water

Freshly grated parmesan, for serving

1. Combine the pasta, tomatoes, onion, garlic, chilli flakes, basil, olive oil, 2 tsp sea salt (it feels like a lot but go ahead and add it – the finished dish will be better for it), 1/2 tsp pepper and the water in a large straight-sided pan or pot (I used a Le Creuset pot). Bring to the boil over high heat. Boil, stirring from time to time, until the pasta is al dente and has absorbed most of the water, about 9-11 minutes (linguine will take longer than spaghetti).

2. Remove the pot from the heat and season to taste. Divide the pasta among four bowls and serve drizzled with olive oil (please, don’t skip this step!), more basil and lots of parmesan. Enjoy! (I was practically stupefied as I ate my first bowl of this magical stuff – how is it possible that such a simple, delicious idea never occurred to me before).

*One day soon I would like to sit down and write about corporate life and women – a topic that’s getting a lot of press at the moment – but I haven’t quite figured out what I want to say or how to say it. Still, it’s been weighing on my mind. Watch this space.

3 comments

[…] spin on the one pot pasta I posted recently looks intriguing. I can’t wait to try […]

by Lately « Sweet Peas and Green Tea on August 14, 2013 at 11:30 am. Reply #

I would love to hear about corporate life and women. Really, it would be very interesting for me. Particularly since I opted out of corporate life all together after taking a look around it and thinking not for this little duck! But I would love to be challenged/learn more about this. I saw this recipe awhile back on your blog but just came across the fine print!

by Hope Johnson on August 22, 2013 at 9:36 pm. Reply #

I would love to hear more about your experiences with corporate life too! It’s such an interesting but loaded and sensitive topic to discuss. I’ll definitely get to writing about it one of these days.

by Anna on August 25, 2013 at 11:57 am. Reply #

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