One Pan Pasta – for the lazy gourmet

Here’s something you might not have thought of before but not only does it work – it works surprisingly WELL.  One-Pan Pasta!  (not to be confused with first cooking the spaghetti & tossing it in a pan of already made sauce a la Sopranos.  Are you kidding?  No need to over work yourself.

At the Start

At the Start

There’s a tiny restaurant in the Puglia region of Italy where the chef places dried pasta in a skillet with water, tomatoes, onion, garlic, herbs and a glug of extra virgin olive oil.

Then he cooks everything together and it has become their house dish ever since.

I had to try it out myself because it seemed way too simple and I wasn’t sure how everything would turn out.  So…

After laying out enough linguine for two people in a skillet, I added about 1 ½ cups of water – enough to just cover the pasta since there was no actual recipe.  I added the above ingredients but instead of putting in fresh tomatoes I just used a can of peeled plum tomatoes with the juice.  Also a bit of tomato paste as I thought there was a bit too much water at first, a sprinkling of hot pepper flakes & a squeeze of lemon.

Almost Ready

Almost Ready

Once the water had boiled away we were left with perfectly al dente pasta in a creamy sauce that coated every strand & tasted like something you would find in a restaurant in the tiny village of Puglia.

This is the perfect glamping dish, or for times when you don’t have too much time or just for those that love pasta (like me) and are always looking for new ways to cook it.

Tell me if you’ve tried this before.