One-Pot Wonders

Thursday Night Pasta

May  3, 2019
0 Ratings
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. To serve, top with arugula, lemon zest, and finishing olive oil

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