One-Pot Pasta. Too good to be true?

I keep seeing multiple versions of this recipe circulating around the internet.  I have seen it on Facebook, Pinterest, and even in the main feed of major new websites.  I glanced at it and immediately thought it was too good to be true.  It basically goes against everything we have been taught about cooking pasta.

The idea is that you put everything in a huge pot, bring it to a boil, and allow it to simmer for a bit.  The result is supposed to be perfectly-cooked pasta in a thick, velvety sauce.  All in under 15 minutes.  Curiosity got the best of me and I had to try it for myself.

The first thing I had to figure out was which recipe to use.  They all looked very similar.  I ended up using Martha Stewart’s version.  The only thing I did differently is that I used low-sodium vegetable broth instead of water.

I put everything in a big cast iron pot and turned it on high.  This is what my pot looked like when I started.

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After it came to a boil, I reduced the heat to low and allowed it to simmer for around ten minutes.

The result was a VERY tasty, perfectly-cooked pasta in a light summery sauce.  I could taste the fresh basil and fresh garlic.  It wasn’t overly acidic like jarred sauces can be.  I was extremely surprised!  This would be perfect with some grilled shrimp or a gorgeous piece of fish nestled right on top of it.

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Only one dish to wash… nothing unhealthy went into it.  It definitely has my vote!

 

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