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
Cloves garlic (minced)
San Marzano tomatoes
Red pepper flakes (optional)
Extra virgin olive oil
Salt/pepper (to taste)
Basil (for garnish)
Grated parmesan (for serve)
In This Recipe
Lightly sautee the onions in olive oil in a 12.5 inch pan
Lower heat, add crushed garlic and anchovy fillets and let bloom (but not too toasty).
Add diced tomatoes, tomato paste, and water. Add salt/pepper
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.