"All you need is one pan and eight ingredients, and this delicious dinner is on the table in 20 minutes." Martha Stewart
We've been making this one-pot pasta since COVID, when I began buying large bags of fresh basil at our local specialty farm stand/gourmet store here in Marion (Fieldstone.) I have a bumper crop of basil this year that I need to use up before we leave for Florida in September.
This is adapted from Martha Stewart, and you can find plenty of adaptations on cooking sites.
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| Photo snip from Chew Out Loud dot com |
This is, simply, the fastest, healthiest, most delicious meal.
If you are using ground beef or sausage, cook it first and remove from the pan, and set it aside.
Place the oil at the bottom of a large skillet. (If you have meat drippings, don't use the oil.) Saute the garlic for a minute or so until fragrant.
Place the pasta in the middle of the pan and arrange handfuls of the onion, peppers, tomatoes, and basil. Add the liquid (all broth, all water, or a combination of all - 1/2 cup white wine if preferred.) Add red pepper flakes and salt and pepper. Simmer until the pasta is the desired consistency. Don't overcook. Mix all in the pan, adding meat, and serve with grated parmesan and sprigs of basil.
Ingredients:
12 ounces pasta
(dry, not fresh) and I like bucatini, long fusilli or curly thin lasagna
noodles
1 onion, thinly
sliced
2 cups sliced multi-colored peppers
2 cups halved grape or cherry tomatoes
4 cloves
garlic, thinly sliced
½ tsp. red
pepper flakes
1 cup fresh
basil leaves, plus sprigs for garnish
2 T. olive oil
Salt and pepper
4-1/2 cups
liquid (broth, bone broth, and white wine or water)
Freshly grated
parmesan for serving
Cooked ground
beef or cooked, sliced sausage
