One-Pot Wonders
Thursday Night Pasta
- Prep time 10 minutes
- Cook time 10 minutes
- Serves 4-6
Author Notes
This is a riff on Martha Stewart's One Pot Pasta, using what I had on hand in the pantry. I departed from her base recipe by cooking the aromatics separately (though still in one pan) and keeping the tomatoes raw for a fresher taste to complement the arugula I used. I finished it with a drizzle of blood orange-flavored EVOO I had received as a gift (but any finishing olive oil you have on hand would do.) I had really wanted to top it with fried capers but I didn't have any! Maybe next time. —Barbra Fite
What You'll Need
Ingredients
-
8 ounces
hot smoked salmon
-
1
medium onion chopped finely
-
1/2 teaspoon
chili flakes or more if you like
-
3
anchovy fillets minced
-
12 ounces
grape tomatoes halved
-
4 cups
baby arugula
-
2 tablespoons
EV olive oil
-
1 pound
linguine
-
1
lemon zest and juice
-
2 1/2 cups
water
-
2 cups
veg. stock
-
1 -2 teaspoons
Blood orange Olive oil
-
6
cloves garlic sliced thin.
-
1 teaspoon
kosher salt
-
fresh ground pepper to taste
Directions
- In a large (at least 12 inch) straight-sided skillet (the linguine should lay flat), heat olive oil then add chili flakes and anchovies, stirring well. Then add onion and cook until softened, about 5-7 minutes. Add garlic, cooking for an additional minute.
- Pour water and stock into the skillet, then add pasta. Bring to a boil over high heat and cook 9 min, moving the pasta with tongs frequently, until most of the water is absorbed.
- While the skillet is still on the heat, add tomatoes, salmon, lemon juice, and zest. Adjust seasoning to taste with salt and pepper. Cook, stirring constantly for 1 minute, or until the added ingredients are warmed.
- To serve, top with arugula, lemon zest, and finishing olive oil
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