One Pot Pasta

Author: Cooped Up Chick  //  Category: Main Course, Pasta, September 2014, Vegetarian

 

I came across this recipe on Pinterest one day and thought…’hmmm. Interesting’ but was doubtful it would turn out properly. I was kinda right. The taste was there but the pasta was mushy and that just turned me off, no matter HOW good it tasted. It was like Alphaghetti for grown ups.

This is the recipe EXACTLY as I had found it:

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 medium sweet onion, cut in 1/4 inch julienne strips
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

 

Now if you’ve been here before you KNOW I just have to change something…I changed a bit. I used different ingredients, but that is one of the beauties of this recipe. Add whatever you want. Whatever strikes your fancy that day or probably more accurate…whatever you have on hand in your fridge and pantry. More importantly I changed the directions.

The first time I made it I followed the directives to a ‘T’….and would have considered the recipe a failure. Who likes mushy, gummy, gluey pasta? Not me. After this bastardized attempt, complete success. I will make this again and again and again. Delicious and easy and cleanup was a snap.

MY ingredients list (but again, feel free to add and substitute):

1 450g pkg linguine noodles (You want to use a thick noodle like linguine or fettuccine
1 can diced tomatoes with liquid (I used Almers 540ml Roasted Garlic and Cracked Pepper)
1 medium sweet onion, cut in 1/4 inch julienne strips

4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 cups chicken broth (1 box…to keep it Vegetarian use the Veggie broth)
2 tablespoons extra virgin olive oil
1 bunch (about 15 leaves) basil, diced
Parmesan cheese for garnish

1 Portobello mushroom (in chunks), 3 Button mushrooms (in chunks) and 5 Cremini mushrooms (in chunks)

3 Roma tomatoes, diced

1 pkg of baby spinach

ingreds

 

I placed the chicken stock, oregano, red pepper flakes and canned tomatoes into a large stock pot and brought it to a boil.

boil

Add in the onions, garlic, mushrooms, fresh tomatoes and half of the diced basil leaves. Brought it back up to a boil.

veg

Add in your raw noodles (I broke the linguine in half so it fit easily into the pot). Reduce heat to med-high and continue to boil. Cover. Every 2 minutes for approx 10 minutes, remove the cover and stir.

noodles

Once the pasta is cooked, remove the lid and reduce heat to low until most of the liquid has evaporated. This should only take a couple of minutes. Stir in the spinach and the rest of the basil. Done.

liquid

Garnish and serve.

done

This reheats really really well also. I had it for lunch today. Not sure about how well it freezes but i’ll let you know. The main difference between the original recipe and my version is that you bring the liquid to a boil BEFORE adding the pasta. I like my pasta al dente (the way it should ALWAYS be) and if you add the raw noodles to cold liquid, they will always be mushy by the time they are cooked through. Always add raw noodles to a boiling liquid…Pasta 101.

Enjoy!

Love, peace and chicken grease.

-A Cooped Up Chick

little LITTLE brown chicken