Here’s a one-pot pasta dish that creates its own remarkable sauce in less than 20 minutes―while the pasta and its cohorts burble away. Serious pasta lovers may scoff at the unconventional approach, but it actually works.
This clever Martha Stewart recipe is quite similar to Pesto Soup, a popular vegetable soup I have made for years. It starts with fresh vegetables like green beans, potatoes, and either fresh or canned tomatoes. All of this is simmered in a large amount of salted boiling water until nearly tender; pasta is then added and cooked until al dente. The bland mess is poured into a large bowl where it is miraculously transformed by plenty of pesto sauce and freshly grated cheese. No stock required; still delicious.
In this case, no sauce is required to make this easy satisfying pasta dish. Cherry tomatoes, sliced onion, a generous amount of garlic, fresh basil, a healthy drizzle of olive oil, salt and pepper, and linguine are all brought to a boil with 4 ½ cups of water. In about 9 minutes most of the water has evaporated, and it is done. To serve, it is spooned into bowls and finished with more fresh basil, a bit more olive oil, and a sprinkling of freshly grated Parmigiano Reggiano cheese.
Since I am bad at following directions, mine took a slight turn. I had vermicelli on hand, which cooks much quicker (4 minutes). I decided to make this a real one-pot-meal and ramp up the vegetable factor by including zucchini and a pepper. I sautéed them ahead, along with the onion and garlic, and set it aside, reasoning a quick sauté would seal in their flavors and further enhance their sweetness.
The primary ingredients were placed in the pot, when it reached a boil the sautéed vegetables were included, and then the pasta worked its own magic by emitting just enough starch to thicken the liquid. The quick sauté may add an extra step or two, but the lively flavors brought out in the process make it well worth the effort. On the finish, I stirred in a handful of grated cheese just before pulling the pan off the stove.
Granted, the 4 minute vermicelli threw off my timing factor with the necessary water reduction―which could have been rectified by using a little less water, perhaps 4 cups. In spite of cooking longer than necessary to reduce the sauce, the pasta was neither flabby nor gummy. I’d recommend tossing a small handful of cheese into the pot’s sauce while it’s still on the stove. The additional nutty creaminess brings everything together in one happy mouthful!
If you are thinking about a salad, consider lining the bowls with young spinach or other hearty field greens, top them with the hot pasta, and let everyone toss away.
At the table, be sure and have extra virgin olive and a good quality grated Parmigiano Reggiano cheese. Add a rustic, crusty bread and you have all the makings for a fun and relaxed meal.
Inspired by Linguine with Tomato and Basil in One Pot, From the Kitchens of Martha Stewart Living
1 tbsp olive oil
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1 pepper of choice: red, Hungarian, Anaheim, etc.
1 zucchini, cut up
12 oz linguine
12 oz cherry tomatoes, halved or quartered if large
1/2 tsp red pepper flakes
2 sprigs basil, fresh
1 tbsp olive oil
2 tsps salt
1/4 tsp pepper
4 ½ cups water
1/2 cup grated Parmigiano Reggiano
For garnish: fresh basil, extra virgin olive oil, grated Parmigiano Reggiano
- In a large pot, heat 1 tbsp olive oil, add the onion, garlic, zucchini, and pepper; briefly sauté. When softened, remove from pan.
- Add 1 tbsp olive oil to the pot, break the pasta in half and add it briefly tossing to coat and color slightly. Add all remaining ingredients through the water, and bring to a boil over high heat. Cook, stirring pasta frequently, until al dente and the water has nearly evaporated, about 9 minutes. Add ½ cup cheese, stirring to combine well. Taste for seasoning, add more salt or pepper as needed.
- To serve, garnish with more basil, olive oil and cheese. Serves 4