Tuesday, June 18, 2013

Martha Stewart's One Pot Pasta!

If you've been on Pinterest anytime in the last few months you've probably seen this recipe. I mean, come on... A full homemade pasta dish in one pan? You can't be serious. I was dying to try it but had my concerns with how it would turn out with gluten free corn noodles. I figured "what's the worst that can happen?"  It's sad to say this but I was thoroughly disappointed. I completely forgot how starchy corn noodles are. Now that I'm always cooking g-free I rinse my noodles in scalding hot water after cooking. This recipe does not allow for that.

When I was finished, I ended up with a gel-like, starchy, tomato-y substance. Gross! I promise to try this again after doing some research on the best g-free option. In the meantime, I would encourage you to try with regular wheat noodles! I can't imagine Martha would steer general public wrong.


12 oz linguine pasta
1 15oz can of diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
2 tsp dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth
2 tbsp extra virgin olive oil
Parmesan cheese for garnish

1) Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
2) Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
3) Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Despite my messy outcome, I loved putting this meal together. It came together so beautifully that took step-by-step pics. (Well, beautifully until the end.) 

The final product - a sad mess!

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