My mom saw an eye-catching picture in her Martha Stewart magazine for a pasta recipe that claimed to involve simply throwing a bunch of stuff in a pot with boiling water. That’s it — no draining. Just boil it all until the water disappears. When she told me about it, I was definitely intrigued.
My kitchen is not for the self-conscious. If you don’t like seeing yourself, you should probably find a different kitchen.
Someone decided that mirrors would be a great backsplash in my kitchen — over places like stovetops and sinks — because after all, it’s not like mirrors show oil splatters and water drops … oh wait. Yeah, not a good idea. Oh well — the prevalence of mirrors all over my apartment just means 1) the place looks twice as big as it really is, 2) I never walk out the door in the morning with my skirt tucked in my pantyhose, and 3) it’s really easy to take selfies.
While we’re talking about my apartment, I wish I could get everyone’s opinion on this paint color, but it doesn’t come out quite right in this picture. I’m worried it’s a bit too bright.
This picture was my inspiration. I think I need something a tad more orange.
Where were we? Oh, yes, the one pan pasta. So you throw everything in a straight-sided skillet and then add 4 1/2 cups of water. Bring to a boil, stir frequently, and wait for the water to boil off.
This is where I was skeptical, of course. No draining? Supposedly when the pasta was al dente, the water would be mostly gone.
I like my pasta pretty al dente, so not all the water was gone by the time I wanted to eat it. I let it go a little longer than usual, but there was still a fair amount of water left over. I will probably try the recipe again with 4 cups and see what happens. Maybe 4 1/4.
The verdict? Delicious. The flavors were fresh and found their way throughout each pasta noodle. The recipe boasted, “Once the water has boiled away, you are left with perfectly al dente pasta in a creamy sauce that coats every strand.” I was skeptical of the creamy sauce bit, too. It’s just water! But it’s true– there was a fresh, pure coating on each linguine noodle that was saturated with the garlic and basil and red pepper flakes.
As a word of caution for those of you cooking for children – or for those of you who don’t like the kick of red pepper — you might want to go light on the red pepper flakes. The recipe calls for 1/2 teaspoon. I like red pepper, but I might even cut back a little bit next time. It was definitely a prominent note in the dish.
One of the best pasta dishes I’ve ever made, hands down. It took me right back across the ocean – although the recipe claims to be from Puglia, and I never made it there (Puglia is the spur and heel of the boot).
Now I just need some nocciola gelato.
You can find the recipe here.