When I first read on Food 52 a few weeks ago about a magically easy-peasy recipe for a pasta dish that would supposedly cook in one pan -- the pasta included! -- and with no preheating of water, I admit that I was skeptical.
But it did sound intriguing, so I decided to give it a go. Stirring constantly for the 8 to 9 minutes that it took my pasta to cook was a bit tiresome, but in return, I didn't have to wait for a giant pot of water to boil, and I did have only one pan to wash after dinner, instead of a pasta pot, a sauce pot, and a starchy colander.
And the results? To my surprise, and that of my dinner guest, the pasta turned out just right -- perfectly al dente, and the starch released by the pasta into the cooking water, together with the juices from the vegetables and the aromatic flavorings of the garlic and spices, cooked down to a rich, creamy sauce that coated each strand just right.
Get the recipe: My Version of One-Pan Pasta.
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