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Prep time
10 minutes
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Cook time
10 minutes
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Serves
1
Author Notes
Behold, a recipe sized for one, born from my quarantine fatigue of store-bought jars of marinara sauce. Perfect as a lazy solo weeknight dinner after a long day of back-to-back Zoom calls. Bacon can be omitted to be vegetarian. —Leslie Zhang
Ingredients
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0.75 cups
rigatoni or penne pasta, dry
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2 pieces
bacon, chopped (optional)
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15 grams
shallot (optional)
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1-2 teaspoons
olive oil (omit if using bacon)
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10-15
cherry and/or grape tomatoes, halved
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0.25 teaspoons
coriander seed
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0.25 teaspoons
cumin (seed or ground)
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0.25 teaspoons
paprika
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0.25 teaspoons
cayenne or chili powder
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0.25 teaspoons
garlic powder
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salt
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pepper
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fresh parsley (optional)
Directions
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Combine spices in a small bowl and set aside. This can be done ahead of time or after step 4, while the tomatoes and pasta are cooking.
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Add pasta to boiling, salted water. Cook until al dente (about 6 minutes).
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In the meantime, add either chopped bacon or olive oil to a pan. Once bacon is sizzling or oil is hot, add shallots to pan.
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Once shallots have bloomed, add your halved cherry and/or grape tomatoes. Generously salt and pepper to taste. Stir and cook.
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Once pasta is ready, do not drain. Scoop pasta directly from pot to pan. I use a cooking spoon, not a ladle, so just a little bit of pasta water comes along.
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Sprinkle spice mix over everything. Add a touch more pasta water to combine.
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Serve with an optional garnish of fresh parsley, side of whatever additional vegetable you'd like, and promptly inhale.
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