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Prep time
45 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
I’ll get straight to it. We are a no garlic, no onion household. That’s right. No. Garlic. No. Onion.
My Partner has gut health issues and after going through the seriously awful FODMAPs process of narrowing down what works and what doesn’t work, we arrived at the conclusion that he really can’t eat onion and garlic.
As a woman of South Asian descent, trust me when I say, this was cause for concern. Could I be with someone who can’t eat garlic and onion?! How will this work? What will we eat?
As it turns out, there is a fix to this. Whole onion and garlic infused or pan fried into oil works (as best it can) and microscopic amounts of onion and garlic are okay (think Better Than Bouillon). Is it a pain in the butt? Yes. Is my Partner worth it? YUP.
So I’ve had to “off-road” many, many recipes. But I was nervous about the One-Pan Pasta because it cooks so quickly once everything is together. Typically, I have to let things sit and infuse to coax out every little bit of flavour that I can from a whole piece of garlic or onion.
In the end, what I came up with was darn tasty. Surprisingly so!
Side note: I’m kind of picky about my tomatoes. I’m not a fan of cooked, chunky, tomatoes. The shriveled peels really throw me for a loop and make me sad. If this isn’t an issue for you, ignore step 4.
—Meriam Waqas
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Ingredients
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340 grams
Linguine
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425 grams
Fresh roma tomatoes
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55 grams
Shallot, whole
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25 grams
Garlic, whole
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1/2 teaspoon
Red pepper flakes
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15 grams
Sprigs of Basil, reserve half for garnish
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1/4 cup
Olive Oil
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2 teaspoons
Himalayan pink salt
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1/4 teaspoon
Ground black pepper
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1.5 teaspoons
Better Than Bouillon Mushroom Base
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4 cups
Water
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Parmesan cheese, for serving
Directions
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Heat ¼ cup of Olive Oil in large, straight-sided skillet on medium heat. Once oil is warm, add in onion and garlic. Coat the onion and garlic in oil. Let cook until you see light blisters on the garlic. Turn off heat and let sit
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While the garlic and onion infuse in the oil, peel and dice the tomatoes.
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Remove garlic and onion from the oil and pour out the infused oil into a bowl.
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Use any residual oil left in the skillet to cook down the tomatoes on medium-high heat. Once the tomatoes have cooked down and there aren’t any discernable lumps, turn off the heat and remove from burner.
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Lay the pasta flat on the bed of cooked down tomatoes and combine 2 tablespoons of onion and garlic infused olive oil, red-pepper flakes, basil, 2 teaspoons salt, ¼ teaspoon pepper, 1.5 teaspoon Better Than Bouillon, and water.
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Bring to a boil on high heat. Stirring and turning the pasta frequently using a wooden fork or tongs until the pasta is al dente and the sauce has started to thicken
SIDE NOTE: Theoretically, this should happen in 9 minutes. If you’ve checked the pasta and it is al dente, but your water has not evaporated, pull the pasta out into another bowl and continue to reduce the sauce on a high heat to a consistency that makes you happy. This should take a couple of minutes at high heat. Then return the pasta to the sauce and pretend all went smoothly according to plan.
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Season with salt, pepper, and remaining garlic and onion infused olive oil to taste and plate in 4 bowls. Get crazy with the basil and Parmesan.
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