One-Pot Wonders

Off - Road One Pot Pasta

by:
May  5, 2019
Author Notes

This recipe is adopted from Martha Stewart’s One-Pan Pasta. I changed things up a bit…increasing the amount of olive oil, garlic, and water, changing the type and amount of dried pasta and spices, sautéing onions, garlic, spices in olive oil before adding canned tomatoes and dried spices, finishing the dish with with lemon juice and fish sauce. I did this for several reasons, the first of which was an attempt to simplify the recipe to incorporate products that people would be more likely to already have on hand (maybe not the fish sauce…). I also wanted to simplify the amounts of ingredients required (it’s easier to use a pound of pasta and a can of chopped tomatoes….). Finally, I wanted to experiment with the flavor profile - I thought sautéing and cooking down the tomato mixture would make the flavor richer. I was happy with how it turned out, and found I couldn’t stop eating it!
GreenBean

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes a lot!!!!
Ingredients
  • 1 onion, roughly diced
  • 6 cloves garlic, minced
  • 6 Tblspn olive oil
  • 1 14.5 oz can (organic) chopped tomatoes
  • 1 lb (organic) whole wheat spaghetti, broken in half as needed to fit into large straight-sided skillet
  • 1/2 - 1 tsp dried oregano
  • 1/2 - 1 tsp ground black pepper
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 5 c water
  • 2 tsp lemon juice
  • 2 tsp fish sauce
  • Grated Parmesan (optional)
In This Recipe
Directions
  1. In large straight-sided skillet, heat oil on medium heat and saute’ onions on medium heat, until they just start to brown.
  2. Add garlic and continue to sauté until garlic just starts to brown.
  3. Add can of chopped tomatoes with juices, oregano, thyme, black pepper, and salt, and bring to a simmer. Stir until mixture thickens. Adjust spices as needed (I started with 1/2 tsp oregano and black pepper- I found I needed to add another 1/2 tsp of each)
  4. Transfer mixture to a bowl, lay the spaghetti into the straight sided skillet, add tomato mixture and water.
  5. Bring to a boil, reduce to a simmer. Periodically stirring the mixture, keep at a simmer until the water is absorbed/evaporates and pasta is al dente.
  6. Finally, add 2 tsp lemon juice and 2 tsp fish sauce. Stir to mix well. Adjust lemon juice/fish sauce to taste.
  7. If using Parmesan, top pasta with grated Parmesan before serving.

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