One-Pot Wonders

One pan pasta (Owen mods)

by:
May  6, 2019
0
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
Ingredients
  • 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)
Directions
  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.

See what other Food52ers are saying.

0 Reviews