Pinterest Hit or Miss: One-Pan Pasta
It’s Thursday my friends and that means the weekend is in sight!
If you are anything like me, you have a Pinterest board full of recipes that you never get around to making, yet every night you ask yourself “what should I make for dinner”? Part of the problem is, if I’m going to spend time grocery shopping and cooking, I want to know that it is going to turn out good! So I thought it would be fun to do a series where I put some Pinterest recipes to the test! I’ll share my tips, any variations, lessons learned, and whether it was a hit or miss. Follow my Recipe Pinterest Board to see what I might cook next!
Today’s recipe is a One-Pan Pasta, you can find the recipe here from Martha Stewart Living. I love a good pasta dish, so I was really excited to try this one and 1 pan = less dishes (kitchen math )
- 12 oz linguine
- 12 oz grape tomatoes, halved
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 tsp red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 tsp course salt
- 1/4 tsp pepper
- 4 1/2 cups water
- freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, basil sprigs, oil, salt, pepper and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture for about 9 minutes turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated. Garnish with basil and Parmesan.
Variations: The original recipe calls for red-pepper flakes, I didn’t have them in my cupboard, so I didn’t use them, and I didn’t feel that anything was missing. My take is use whats in your cupboard, if you have them great, but don’t make an extra trip to the store or add the additional expense for something you may not use very often. It also called for twice as much salt, and actually course salt. I used regular old salt and only 1 tsp, not 2, and it still tasted great to me and less sodium is always a good thing! I used 3/4 of an onion, because 1 whole onion seemed like a lot to me, but I wished I used all of it. The onion added a nice flavor, but wasn’t too strong. I didn’t add any additional oil when serving, but you certainly could, especially if you eat it for leftovers the next night.
Tips: If your pan isn’t wide enough for the pasta to lie flat I would recommend breaking the noodles in half. It is important that the pasta be covered with water. I’d imagine this would also make it more manageable to turn the pasta while it boils. If you watch the video online, the cook time can be a little confusing. Be sure the heat is on high and start your timer for 9 minutes once the water is boiling. The total cook time will be more like 18 to 20 minutes taking into account the time it takes to get to a boil (test a noodle to make sure it is done). There should be a little remaining water; it makes a light sauce with the juice from the cooked tomatoes. It is best served immediately after it’s done cooking. Don’t skip the basil and Parmesan for garnish; it really completes the dish.
Hit or Miss? Definitely a hit and I will be making this again real soon. Love that the recipe uses fresh, simple ingredients. It’s filling, but isn’t as heavy as some other pasta dishes. My husband who is a red meat sauce lover really enjoyed this dish too. I’m not going to lie, while I was cooking I was thinking of a back-up plan in the back of my mind, but trust the recipe!
Have any questions about this recipe, leave me a comment or send me an email, I’d be happy to answer!