| Did a friend forward this to you? Sign up here. One-pot pasta Have you ever made one-pot pasta? I'm not talking about boxed mac and cheese or buttered noodles — though either of these can make a fine dinner. I'm talking about boiling pasta in just the right amount of liquid, flavored with the makings of a sauce, so that as the pasta cooks, the liquid reduces and creates a sauce around the pasta — all in one pot. There are lots of specific recipes for one-pot pasta, including the one I've included below, for a one-pot tomato, kale and basil pasta. But it's helpful to think of one-pot pasta as a technique, which you can then adapt to whatever shape of pasta and odds and ends you have knocking around in the fridge. My colleague Becky Krystal wrote about the concept a few years ago, and her reporting is worth a read. Though you only need a handful of ingredients for any given one-pot pasta, you will have to keep in mind the cooking times for each. Here's a cheat sheet: - Get out a big pot or deep skillet and set it over medium to high heat.
- Saute some aromatics (onions, garlic) and/or sear bits of meat.
- Saute hardier vegetables, such as mushrooms, potatoes, squash or eggplant.
- Add the pasta and liquid (water, broth or a combination) in a ratio of 1 part pasta to 2 parts liquid.*
- Add tender vegetables, cooked beans and greens, such as fresh or canned tomatoes, lentils, kale or spinach.
- Increase the heat and boil until the pasta is al dente and a sauce has formed around it.
- Add quick-cooking proteins (fish, shellfish), herbs, cheese and any last-minute seasonings.
- Serve!
*If the liquid starts to evaporate too quickly, replenish it as needed until the pasta is cooked.  | Today's recipe |  Photos by Deb Lindsey/For The Washington Post | One-Pot PastaThere are so many ways to play around with one-pot pasta. But try to keep substitutions to a minimum until you feel comfortable with the concept. - Any type of onion works here >> including leeks, scallions and shallots. Or, skip it and use more garlic.
- Not into garlic? >> Omit it, or use an infused oil.
- Out of kale? >> Use another hardy green.
- Dislike whole-wheat pasta? >> Substitute any type of small-shaped pasta.
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 6 to 8
Active time: 15 mins
Total time: 30 mins Ingredients - 3 tablespoons olive oil
- 1 small onion, diced
- 4 to 6 cloves garlic, minced or grated
- 3 1/2 cups small tomatoes, halved or quartered
- 28 ounces canned, no-salt-added tomatoes with their juices
- 1 bunch kale, cleaned, stems removed, chopped
- 2 sprigs basil, torn
- 1 pound whole-grain or whole-wheat fusilli or other shaped pasta
- Fine salt
- 4 cups water, or more as needed
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Crushed red pepper flakes (optional)
Steps1. In a large Dutch oven or heavy-bottomed pot with a lid over high heat, add the oil and heat until shimmering. 2. Add the onion to the oil and stir to coat; it will sizzle. Cook until translucent, about 4 minutes.Stir in the garlic and cook until fragrant, about 1 minute. 3. Add the fresh and canned tomatoes, along with their juices, the kale, basil, pasta, salt and 4 cups of water. Cover partially and bring to a boil, then reduce the heat to medium and stir to incorporate. Cook for 9 to 11 minutes, until the pasta is al dente. Cooking time may vary with pasta shapes, so add water, if the pasta looks dry or needs to cook longer. 4. Stir in the Parmigiano-Reggiano and the crushed red pepper flakes, if using. Remove from the heat and ladle into individual wide, shallow bowls. Pass more Parmigiano-Reggiano at the table. Serve warm. Adapted from "The Family Cooks: 100+ Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You," by Laurie David (Rodale, 2014). Tested by Bonnie S. Benwick. Nutrition information per serving (based on 8): Calories: 330; Total Fat: 8 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 105 mg; Carbohydrates: 52 g; Dietary Fiber: 9 g; Sugars: 7 g; Protein: 14 g.  | Dessert | 🎧 "Food Apartheid" on Point of Origin.
📺 Winning Time: The Rise of the Lakers Dynasty.
📖 "Ghosts" by Vauhini Vara in Believer Magazine.
👀 Hatsuyume.
🗣 If you liked this newsletter, please forward it to a friend! |
Email 
0 Comments:
Post a Comment