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Prep time
20 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This recipe is from a Food52 post of a Martha Stewart One-Pan Pasta recipe. The challenge was from Emma to see how I would adapt/modify this recipe. On review of the original recipe, I thought it would be interesting if I could prepare this meal with stock items in my pantry; bucatini pasta is one of my favorites (it holds the sauce nicely) and canned/boxed San Marzano tomatoes (rarely find great fresh tomatoes). I tweaked the seasonings with oregano and anchovies and also the order of the cooking; trying to get additional depth in flavor. —Owen
Ingredients
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12 ounces
Bucatini pasta
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1/2
Onion diced
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4
Cloves garlic (minced)
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2
Anchovy fillets
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17.6 ounces
San Marzano tomatoes
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1 tablespoon
Tomato paste
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1/2 teaspoon
Red pepper flakes (optional)
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2 tablespoons
Extra virgin olive oil
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4 cups
Water
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Salt/pepper (to taste)
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Basil (for garnish)
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Grated parmesan (for serve)
Directions
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Lightly sautee the onions in olive oil in a 12.5 inch pan
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Lower heat, add crushed garlic and anchovy fillets and let bloom (but not too toasty).
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Add diced tomatoes, tomato paste, and water. Add salt/pepper
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Raise heat, add oregano, water and pasta. Bring to boil; frequently turning the pasta, until the liquid has mostly evaporated and the sauce coats the pasta.
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Plate and garnish with basil and grated parmesan.
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