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60 Comments
Linda D.
September 9, 2019
Made this last night for supper. Followed the recipe exactly as written. What a wonderful surprise!
Maria
June 26, 2017
My husband asked me not to Iose the recipe! He said it was a party of flavors in his mouth. First time I've made it but have had the recipe since it was first published. I had no issues with the pasta water ratio & used heirloom cherry tomatoes., Cooked the onion & garlic in olive oil 1st then added 1 T of tomato paste & parmesan rind then added rest of ingredients. Served it with cubes of fresh mozzarella on top which melted as we ate....DELISH!! Will make again & again!
HalfPint
August 10, 2016
This has become our go-to weeknight meal because it's always so good. Only 1 pot to wash too!
Eileen
July 15, 2016
Maybe I was too quick to judge this. The flavor is excellent. I think the pasta soaking up the tomato flavors makes a difference!
Eileen
July 15, 2016
I just made this from a windfall (rainfall?) of Sungold cherry tomatoes that had split on the vine after a heavy rain. It is edible.
It is also exactly as much trouble as doing exactly the same thing, except cooking the pasta separately. Yeah, I have two pots to wash. But if I have to stand there and babysit the one-pot dish as it cook (I do) that is as much trouble as cooking the pasta in one pot and putting all the sauce ingredients in the other, which requires a watchful eye but less physical intervention.
Good to know this works. It reminds me of a dish we call "hamburger glop" which I learned to make in a cabin (and, I confess, sometimes made for my kids even without the excuse of being in a cabin). Acquire 1 pound macaroni, 1 pound ground beef, and a 28-oz. can of tomatoes. Three ingredients. You have one pot, preferably a cast-iron skillet, and one burner (or a campfire). You know what to do. It tastes better than it should - even without the obvious additions it cries out for.
It is also exactly as much trouble as doing exactly the same thing, except cooking the pasta separately. Yeah, I have two pots to wash. But if I have to stand there and babysit the one-pot dish as it cook (I do) that is as much trouble as cooking the pasta in one pot and putting all the sauce ingredients in the other, which requires a watchful eye but less physical intervention.
Good to know this works. It reminds me of a dish we call "hamburger glop" which I learned to make in a cabin (and, I confess, sometimes made for my kids even without the excuse of being in a cabin). Acquire 1 pound macaroni, 1 pound ground beef, and a 28-oz. can of tomatoes. Three ingredients. You have one pot, preferably a cast-iron skillet, and one burner (or a campfire). You know what to do. It tastes better than it should - even without the obvious additions it cries out for.
vschwager
April 29, 2016
One pan pasta has been used for years in Italy, albeit is not widely adopted. Certain recipes are absolutely fine, for instance fresh sauces with fine spaghetti like pasta (for instance spaghetti alla chitarra with fresh tomato sauce). As with everyting it takes a bit of common sense and taste to decide which kinds of pasta you can cook using this technique, without pretending you can fix lasagna using it.
Allyn B.
September 17, 2015
Wait a minute... This is NEWS? I've been making a Ramen soup I developed this way for about 7 years now.
Lisa G.
September 2, 2015
A little late to the conversation, but here's my 2 cents...I used 16 oz of pasta, as my family needs that much. I put in 3c water at first then as it evaporated I added about 1c white wine to finish it off. Just before the liquid completely evaporated i took it off the heat and covered it to set. It turned out great! not gluey or sticky, al dente and the sauce that developed was full flavored and creamy. Everyone felt it was a keeper!! can't wait to try other veggies/different flavor profiles.
Kathryn R.
July 23, 2015
I think I tend to be 'too precise'..Yes,I do..!?? Your tips have been most welcomed.I see my pasta dish in my fridge has solidified so will portion a bit out and reheat later..Thanks so much for all of your handy advice!
Kathryn R.
July 23, 2015
Thank you Patti so very much...how wonderful of you and such a speedy reply.It is very much appreciated. Would you say a cup and a half of the sliced tomatoes?I did not have basil,so used from my deck garden(I am in a condo)fresh lemon oregano and a bit of chili oregano..Not bad!!I welcome any ideas please. Kathryn!
Patti F.
July 23, 2015
The packages of these tomatoes are marked with weight when I buy them in store...think they are already 12oz but may only be 8 oz. Haven't bought for awhile so can't say for sure. I would never use a measuring cup though as I have a small food scale. However, as far as I'm concerned..don't think a few extra tomatoes would hurt recipe much..lol A good hefty 3 handfuls should do the job! You can also buy small packages of fresh basil if you ever do want to try. I have 4 kinds growing in my herb garden and look forward to trying a small combo of all! :)
Patti F.
July 30, 2015
Kathryn you are absolutely correct! This was way to soupy..as I just made today. It is tasty but think have remedied problem. :)
Adjust recipe as follows:
Use 3 cups water ( or chicken or vegetable broth)
When liquid begins to dissipate add more- up to 1 cup more water or both as needed...OR I would prefer to use wine!!
That is how I plan to make next time!! Good luck..think you will be pleased with results. :)
Adjust recipe as follows:
Use 3 cups water ( or chicken or vegetable broth)
When liquid begins to dissipate add more- up to 1 cup more water or both as needed...OR I would prefer to use wine!!
That is how I plan to make next time!! Good luck..think you will be pleased with results. :)
Kathryn R.
July 22, 2015
I ended up with far too much water/broth whatever..????Help what to do????I was trying to convert the gr./oz to cups!?? Please assist me thank you!!It did not turn out for me!???
Patti F.
July 23, 2015
Maybe this will be easier..use 1 liter (~4 cups water) in your recipe. If sauce begins to get too thick or pasta is sticking, add additional 150ml (~1 /2 cup) water. Hopefully those measurements are more accurate for you.
Patti F.
July 14, 2015
Where do I go to see my saved recipes??
Kristen M.
July 14, 2015
Hi Patti, click on the icon at the very top right of the page and you should be able to find all your profile info, including saved recipes! Sorry for the confusion.
Kevin B.
July 13, 2015
Pasta comes in 16 ounce portions. Why not this recipe?
This is a big problem, in my opinion. Food & Wine always does this, too, when it comes to recipes. Just make the recipe for 16 ounces of pasta.
This is a big problem, in my opinion. Food & Wine always does this, too, when it comes to recipes. Just make the recipe for 16 ounces of pasta.
Patti F.
July 30, 2015
I think you will find that 16oz will work better in this recipe anyway as when using 12oz is way too soupy! ;)
Allison
July 13, 2015
I attempted to make this with gluten-free pasta. It was terribly unsuccessful. Too starchy and gummy, as well as bland. The skins from the tomatoes sloughed off into unappetizing chunks in the sauce. Blech.
I_Fortuna
July 23, 2015
I am assuming that your pasta was made with rice. Wheat pasta cooks much differently. Rice noodles cook faster in my experience. Perhaps if you follow the package directions for your pasta and then add the other ingredients and toss, it might work better. I hope so. : )
Andrew
July 13, 2015
"Futz" is such a great word...does what it says on the tin. Another one I got from my Mother-in-law is "Boudouffle" (pronounced Boo Doo Full - from the French - Boudouffler) which is the noise a thick sauce makes when it is just coming to the boil...any more out there?
Kristen M.
July 13, 2015
I feel like Yiddish is full of these -- schlep and schvitz are a couple of my favorites, and I think they're pretty irreplaceable.
Kristen M.
July 14, 2015
If you were in NYC with our 71% humidity today, you would understand all too well what it is to schvitz. I sometimes think of vegetables as schvitzing too, but I might be alone in this.
Cassi S.
October 29, 2014
I made this and it was delicious. The only problem I ran into was that cooking the fresh cherry tomatoes that long caused the skins to separate and become rubbery in the dish... The flavor was good but the skins ruined the texture for me.
Herlinda H.
September 16, 2014
This is the basis of Mexican Fideo! My mom has been cooking it for years. Spaghetti, little shells and of course, vermicelli. But we brown the pasta first w the oil, cumin and onion. then add the broth,canned tomatoes w juice and water. Cover and let it be for a while. Kids love it w grated cheddar or jack
robert F.
August 9, 2014
in the microwave, one can of stock,one can diced tomatoes,seasoning of choice,maybe even such things as mushrooms, vegetables,a can of tuna or 2 or frozen raw shrimp or routisserie chicken on top of bowtie or fusilli pasta (8-9 OZ) in a quart size covered tupperware for 20 mins. at 90% power perfect Al Dente Pasta every time
robert F.
July 13, 2015
and i can be doing other things on the stove or whatever without having to stir...when you stir you activate the starch which ends up in some instances as gluey or over starchy tasting...with my method the moisture is gradually absorbed with the pasta staying firmer and most important for me as a single man the leftovers reheat much better and keep their texture.....I have run restaurants and this method is fool proof with certain pastas like fussilli and bowtie pasta
Sasha (.
August 4, 2014
Love this! I saw the concept floating around when it first came out - a good reminder to try it out... the perfect summertime solution :)
Mew19647
August 2, 2014
This didn't work for me, unfortunately. Its easy but the method makes for a gluey consistency and not good texture
Thomas
August 11, 2014
I haven't cooked it yet but the inner Marcella Hazan voice in my head is screaming no.
Victoria C.
October 13, 2014
I had the same experience. I followed the directions exactly, and I hated the result - the texture was like glue, not pleasant at all. I won't be making this again. I feel if you think pasta's too hard to cook, perhaps you shouldn't be cooking. Pasta with Marcella Hazan's Tomato/Onion "Miracle" sauce is the best fast meal one can make.
Judy V.
August 2, 2014
Tried it exactly as written and was fabulous. This will become a family staple and my college age son is thrilled it cooks in one pan. I will definitely experiential with other ingredients like pepper, mushrooms, zucchini etc.
Tamara
August 1, 2014
Made this last night and it turned out GREAT. I would say wait a few minutes after it's done before serving--I dished it out right after I turned off the heat and it was still pretty liquidy, but the second serving twenty minutes later was much more creamy and saucy once everything had time to settle off the heat. I added kale and red cabbage...will definitely make this again and add even more vegetables, and I think cannelini beans (to keep it vegan but bump up the protein) would be good in here too!
Jeff
July 31, 2014
I read this at lunch yesterday and realized right away this would be a winner. Better than I even imagined. It generated a long overdue appreciation to the Food52 gang: http://improbablepantry.blogspot.com/2014/07/yes-please-ill-have-me-some-of-that.html
daisybrain
July 31, 2014
We call it "Grandpa's Noodles" because he has been serving it for years. He uses broth and short squat noodles like campanelle. Extremely tasty and quick.
Jackie
July 30, 2014
This looks great, but how do you scale the quantity up or down? For example, if I wanted to double the quantity of pasta, double the amount of water seems like it would be too much.
Jeff
July 31, 2014
I halved everything and it came out fine. I found that you have to watch the water quantity at the end, and turned down the fast boil to make sure the water wouldn't boil away while the pasta still needed to cook. The pasta does seem to soak up some water, and at a fast boil, the water boils away. For doubling, you could always try using less water, and keep some boiling water on standby in case you needed more. The dish isn't much work, but you do have to pay attention...I could see how it could go awry.
I_Fortuna
July 30, 2014
I try to eliminate starch not add it or leave it in the finished product. This looks good but pasta cooked al dente and rinsed will have to do for us. If I were to make this, I would break the pasta up into about 1 inch pieces and pan roast it a bit. This may cook faster leaving the veggies more al dente using less water and less released starch. I make rice this way and it cuts down on the starch and my rice comes out fluffy and the grains unbroken having converted the starch during the roasting process. Cooking this way does not spike our blood sugar and digests slower making it a safer carb.
Allie
July 13, 2015
PS, I_Fortuna - rinsing dried pasta (and rice, for that matter) is a much more effective step, in terms of reducing starchiness, than rinsing after it has been cooked. If you're worried about it over-cooking itself by staying at a high heat? Well, drain it in a minute or two earlier than usual and let it finish cooking as it cools a bit.
Just a suggestion! I know this is a controversial topic!
Just a suggestion! I know this is a controversial topic!
Sara C.
July 30, 2014
Wonderful! Used whole wheat spaghetti, shallots, black olives, asparagus, yellow squash, cooked green beans. Added oregano and cilantro to basil.
liz
July 30, 2014
I have tried this dish out. It was very unsuccessful. Even before I attempted it I had my doubts about the cooking method. The results were gummy as the starch over took the dish. The flavours were muddy and the pasta was not done before all the fluid had evaporated.
Sasha (.
August 4, 2014
I wonder if the cooking vessel is having an effect on the evaporation rates, making yours gummier?
Yet_another_David
September 6, 2014
I am sorry to say that I completely agree about the muddy flavors, for this and for the farro version. Even worse were the bits of tough tomato skin throughout, and I tried this a couple of times with cherry and grape tomatoes from different sources. I'm a huge fan of the Food52 Genius series, but this recipe isn't making it into my collection.
Herlinda H.
September 16, 2014
Toast the pasta a bit in the olive oil first like in Fideo. Then it's not gummy. Just yummy. I sauté the pasta, onion, in the oil first.
Allie
July 13, 2015
Have you tried running the pasta under the tap before cooking? The most serious culprit of gumminess/starchy-ness is not IN the pasta, but widely used to lightly coat dried pastas. Keeps it from sticking to itself through the manufacturing process, as well as for storage purposes - available as a good, long lasting staple. Maybe some other reasons I don't know! But when you're about to cook it, it no longer needs the extra starch. Quick rinse and then into the pot.
The difference here is that usually the "extra" starch coating ends up left behind in the boiling water - one reason to use a large ratio of water to pasta.
The starch comes off pretty well in boiling water. But in a dish like this, it has nowhere to go, does not get drained out with your pasta-cooking water... so get rid of as much as possible before you start. And, as others have suggested, DO stir it thoroughly and frequently so it won't clump up!
The difference here is that usually the "extra" starch coating ends up left behind in the boiling water - one reason to use a large ratio of water to pasta.
The starch comes off pretty well in boiling water. But in a dish like this, it has nowhere to go, does not get drained out with your pasta-cooking water... so get rid of as much as possible before you start. And, as others have suggested, DO stir it thoroughly and frequently so it won't clump up!
Kaja1105
July 30, 2014
Deb Perelman's "farro riff" is such a staple at our house that I haven't been tempted to try the original, but maybe I will now, after seeing these lovely photos.
Samantha S.
July 30, 2014
Do you have the water measurements for fresh pasta? I would love to make this with fresh noodles!
Kaja1105
July 30, 2014
I think fresh pasta would cook too quickly, leaving the rest of the ingredients (especially onions and tomatoes) undercooked.
burns W.
July 13, 2015
So Fresh pasta is at a 60% hydration whereas dried pasta is more like 5% I'm guessing. I'm wondering if a hybrid approach might work: sautee the onions and garlic in the same pot, add the water and boil, add the pasta, stirring very gently bit by bit but quickly and have extra hot water on hand, once pasta is added, then the remaining ingredients, stirring constantly but exceedingly gently. I'd do it only with linguini cut one level thicker than what I'd normally do. And make sure your pasta is at the perfect hyrdration (weight of eggs/.6 = weight of flour).
Its worth a try.
Its worth a try.
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