Experimenting with One-Pan Pasta is the culinary equivalent to a night out on the town: Irresistibly decadent and utterly worth the occasional indulgence.
Like the application of smoky eyes, the recipe requires precise measurement to emerge seductive rather than runny. I like mine with spinach linguine, sun-dried tomatoes, and shallots. Feel free to be creative with the type of pasta, variation of tomatoes, and garlic-to-basil ratio; but, keep the amounts of each ingredient the same or you’ll end up with a hot mess.
Sometimes a little self-indulgence is just what a girl needs — especially when it only takes 30 minutes.
Try this one pot pasta for a show-stopping quick and easy dinner for friends.
- One box (or 12 ounces) spinach linguine
- ½ Cup sun-dried tomatoes in olive oil
- 6 cloves garlic, peeled and thinly sliced
- 2 shallots, peeled and thinly sliced
- 1 teaspoon red pepper flakes (omit or lessen to your tastes)
- 10 fresh basil leaves
- Kosher Salt and fresh ground black pepper, to taste
- 3 cups water
- 1½ cups vegetable or chicken broth
- Freshly grated Parmesan cheese, extra basil, and pepper to garnish
Combine all ingredients except garnishes in a large pan. The pan should be large enough for the linguine to lay flat without being broken.
Bring to a boil over high heat. Boil on high heat, stirring frequently, until pasta is al dente and the liquid is nearly evaporated (10-12 minutes).
Garnish with Parmesan cheese, pretty basil ribbons, and a little more pepper.
Okay, so that’s pasta — what other one-pot recipes have y’all got?