Quick & Easy One Pot Pasta reicpes.

I can't say for sure where I found these, I didn''t save the link, but the title embedded in my saved extract is 5 Snapshot Recipes for One-Pot Magic Pastas. I searched on that and turned up this page https://www.thekitchn.com/one-pot-pasta-recipes-261459 and it in turn links to https://www.thekitchn.com/the-story-of-one-pan-pasta-and-5-wintry-recipe... which has some additional quickie one pot pasta dishes.

Overview - All the recipes use 12 ounces of linguine and feed 4. There are only 2 of us so I cut the recipe I tested in half. That is 6 ounces of pasta, and I think a standard serving is only 2 ounces, so one could go with 4. Any long pasta, they say it should cook to al dente an about 8 minutes, but 8 to 10 is fine, I think, and probably more. It just changes how much water to use and when to add certain proteins.

This seems to me to be an extension of the "pasotto" idea -- cooking pasta like penne rigate, mostaccioli, macaroni, shells, orecchiette and the like as if it were risotto. In both cases one uses minimal water and cooks some off while the rest is absorbed and some winds up combining with the starch from the pasta into a creamy sauce base. (try searching pasotto too)

they make a big deal out of their pan, but I used an old two handled circulon "10 by 2" which is like a 10 inch skillet but with 2 metal handles, and any old 10 inch cast iron frying pan would probably work. It has to be wide enough to hold the pasta and deep enough to hold the ingredients and not boil over and that's about it.

They also discuss proteins (and veggies). Their preference is for proteins that don't need any pre-cooking or browning, like shrimp and shellfish. One can, obviously, pre-cook any protein one chooses to whatever degree one chooses and toss it in the pot early to finish cooking, or later on to simply warm up to temperature (rotisserie chicken stripped off the carcass, or leftover meat or fowl of any type). It all comes down to whether you add an item early or late.

Here is their overview of the method:

The method: The veggies, proteins, and herbs vary within each recipe, but the basic formula remains the same: You’ll combine linguine, olive oil, salt, pepper, and 4 1/2 cups water in a pot; bring to a boil; and cook until the pasta is al dente and water has nearly evaporated. If you prefer a thicker sauce, let the pasta sit for 10 minutes before serving. One tablespoon of salt may sound like a lot, but it’s needed to flavor the water, which isn’t drained and becomes the sauce.

And here are the recipes:
One-Pot Puttanesca Pasta
Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh parsley.


One-Pot Lemon Shrimp Pasta

Combine 12 ounces linguine, 1 bunch kale leaves (torn), 1 (15.5-ounce) can cannellini beans (rinsed and drained), zest of 1 large lemon, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, turning pasta frequently with tongs, for 5 minutes. Add 1 pound raw peeled and deveined shrimp and cook until pasta is al dente, liquid has nearly evaporated, and shrimp are opaque, about 3 minutes more. Halve the lemon and squeeze in the juice. Top with crushed red pepper flakes, if desired.

One-Pot Spicy Sausage and Tomato Pasta
Combine 12 ounces linguine, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1/2 fennel bulb (thinly sliced), 1 cup torn fresh basil leaves, 12 ounces smoked Andouille sausage (cut into 1/2-inch pieces), 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with more fresh basil.

One-Pot Creamy Mushroom Pesto Pasta
Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Top with fresh basil.

One-Pot Spinach Artichoke Chicken Pasta

Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 bunch fresh spinach, 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 9 minutes. Remove Parmesan rind and toss with 1 cup grated Parmesan.

I made the lemon shrimp, without the lemon zest, cut everything in half and, IIRC pressed in a clove or two of garlic . Not having a lemon around, I added a few drops or lemon juice from a bottle, mixed it very well and we both loved it.

It occurs to me that this is the ideal way to make primavera and that one can do pretty much any damn thing one wants to. I see no reason not to stir in some oyster sauce and shoyu, or pre-saute some thin beef strips before adding everything else and throw some peanut sauce in at the end.

It seems to me that this is also perfect for cacio e pepe:
Kosher salt
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
¾ cup finely grated Grana Padano or Parmesan
⅓ cup finely grated Pecorino

or maybe simply a single serving of pasta and when done toss with a beaten egg and then dust with parmesan for poor person's carbonara

Fall is here - have fun.

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Can’t wait to try them! Pleasantry

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enhydra lutris's picture

@Raggedy Ann

and we were having a heat wave I set up the camping one-burner in the back yard and made the shrimp one out there for dinner; one pot == one burner, no problems. I plan on doing a lot more of it, mostly just ad hoc using whatever.

be well and have a good one

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Granma's picture

To make and taste test. Thanks.

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enhydra lutris's picture

@Granma

be well and have a good one

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Bollox Ref's picture

Thanks Sea Otter!

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Gëzuar!!
from a reasonably stable genius.

enhydra lutris's picture

@Bollox Ref

5 primary ingredients each (excluding salt, EVOO, etc). I'm trying to figure out how to do this to my linguine with clam sauce, maybe do the clams & reduce all that first, but toss in the pasta half way through or something.

be well and have a good one

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CS in AZ's picture

@enhydra lutris

Thanks for continuing this topic of learning new ways to cook. This essay in particular feels very timely because I just watched the video below a few days ago, about why you do not need to boil any dry pasta in a huge vat of water, you can start with the pasta and room temp water, just enough to cover the pasta, heat to 180F and then cook at that temp according to package directions. Use less salt as most of the water and salt will be absorbed into the pasta. He shows how to do this in a large skillet and then just drain off a bit of water and add whatever kind of sauce and ingredients you want to make a one-skillet pasta dish of pretty much anything you want to put in there.

Enjoy!

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@CS in AZ Water boils at 190 degrees where I live at 9100'. Cooking pasta can be iffy. I've finally gotten the hang, and the right brand, but it's still inconsistent. Thanks for the video.

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"But I was so much older then, I'm younger than that now..."

enhydra lutris's picture

@CS in AZ

spaghetti for breakfast, with oil, pepper and sometimes green onion. I have a clean sheet rock taper's tray that I soak it in overnight in minimal water so that it is fleivle enough to go in a sauce pan without using a lot of water, but now I'm seriously thinking the skillet since I'll have a thinner layer and even less water.

be well and have a good one.

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enhydra lutris's picture

@CS in AZ
question, by preheating your water with the "beverage" function. He uses 180 in the video, which is the minimun, but higher is ok. My nuker will do 160 to 180 with 1 push of the beverage button per cup depending on whether I start with hot or cold water (I use good old pyrex measuring cups), so I can preheat a cup and add any more tha I need from the faucet, or go with two cups and if it is too much, let what I don't use cool and use for something else.

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Anja Geitz's picture

But I'm so glad you posted these! Talk about versatile. Now that it's getting colder and I may or may not do a lot of cooking, this will come in handy.

Thanks Smile

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enhydra lutris's picture

@Anja Geitz

do a lot more of these dishes and also experminet with pasotto more.

be well and have a good one

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That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --

a whole lot easier!
Thanks!

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enhydra lutris's picture

@on the cusp

Tejas types could maybe lightly brown some chorizo first, slice it into coins (reserving any exudate) and then add the pasta, water and other stuff and make something appropriate to bothe the season and locale. I'm personally thinking hot links.

be well and have a good one.

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That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --

travelerxxx's picture

Your One-Pot Spicy Sausage and Tomato Pasta sounds great! (Well, they all do!)

As I'm now cooking for one rather than two (wife is on a special ketosis plan and is doing her own thing), and as I have some Andouille in the freezer - that I've been pondering how to use - I think you've given me the answer.

I've got everything but the fennel and basil. I grow basil, but it all kicked the bucket within the last two weeks. Naturally, Thursday was grocery day and I have no fennel either, so it may wait a week.

But – sounds good!

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enhydra lutris's picture

@travelerxxx

Andouille that I'm not crazy about, though maybe I should give it another try. I'm not too big on fennel either. However, the phrase "spicy sausage ..." got me thinking. My wife isn't crazy about whole wheat pasta or Louisiana Style Hot Links (or any other hot links) but I love both, so I can see making something with TJs whole wheat spaghetti and Evergood(tm) hot links (local made a really kick ass) to use for lunch, as in make a big batch and eat over several days.

be well and have a good one

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That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --

travelerxxx's picture

@enhydra lutris

There is something in Andouille that I'm not crazy about...

I felt that way about Andouille at first, but after a decade of living in southern Louisiana (and 40 years working and living with Cajuns), I kind of picked up a taste for it. Now? Gotta have it! Maybe it was something in the water....

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