One-Pot Wonders

One pan pasta (Owen mods)

May  6, 2019
0 Ratings
Photo by Owen
  • Prep time 20 minutes
  • Cook time 25 minutes
  • 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

What You'll Need
  • 12 ounces Bucatini pasta
  • 1/2 Onion diced
  • 4 Cloves garlic (minced)
  • 2 Anchovy fillets
  • 17.6 ounces San Marzano tomatoes
  • 1 tablespoon Tomato paste
  • 1/2 teaspoon Red pepper flakes (optional)
  • 2 tablespoons Extra virgin olive oil
  • 4 cups Water
  • Salt/pepper (to taste)
  • Basil (for garnish)
  • Grated parmesan (for serve)
  1. Lightly sautee the onions in olive oil in a 12.5 inch pan
  2. Lower heat, add crushed garlic and anchovy fillets and let bloom (but not too toasty).
  3. Add diced tomatoes, tomato paste, and water. Add salt/pepper
  4. 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.
  5. Plate and garnish with basil and grated parmesan.

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