I’ve often seen those Martha Stewart style images of one-pot spaghetti meals where you just throw all the ingredients in a pan, stroll off and build a set of solar panels out of used bicycle parts, knit a sweater for a cat in need, then return to the kitchen to a perfectly prepared hassle-free meal. I did not believe this was possible, so thought I’d give it a go.
I decided to switch out the solar panels and cat outfit activities for reading the paper, whilst I drank a sherry. I know my limits. I upped the garlic and chilli quite a bit from the original recipe, doubled the onion and added a pepper. I also used a veggie stock cube. You may not be able to get your hands on such a thing, but you could sub half the water for stock, just to deepen the flavor.
I threw in some mozzarella just before serving, mostly because it wouldn’t last another day in the refrigerator.
It worked well, and it was quick and easy. Next time I think I’ll throw in a couple of handfuls of spinach too, and maybe a sliced zuchinni, just to up the veggies to pasta ratio.
Nobody ever shows you what it should look like when it’s finished, so here’s mine. I’m not sure that’s how it should look, but it’s how it did look.
Ingredients
- 4 cups water
- 1/4 cup extra virgin olive oil
- 12 oz spaghetti or linguine
- 2 onions, thinly sliced
- 1 punnet cherry tomatoes, halved
- 1 bulb garlic, each clove peeled and sliced
- 2 fresh red chillis, seeded and thinly sliced
- 1 handful basil leaves (about 12-18)
- Lots of fresh ground black pepper
- 1 vegetable stock cube (optional)
- 2 handfuls spinach (optional)
- 1 ball mozzarella, cubed (optional)
- 1 glass of sherry – to drink whilst it cooks (optional)
Treat yourself to a pasta pot. You can use it as a steamer too, perfect for steaming fish and veggies whilst your pasta cooks for easy, healthy meals.
Instructions
- Throw everything except the mozzarella (if using), and the sherry (if drinking) into a big pasta pot
- Bring to the boil, stirring to make sure all the pasta is under the water
- Cook for 9-11 minutes (depending on your pasta, check what it recommends on the packet), stirring regularly
- If it gets to dry and starts to stick add a little more water, a quarter cup at a time
- Check the pasta and once it’s al dente add the mozzarella if using, give it one last stir and serve immediately
Sounds good to me Erin! Spaghetti is one of my favorite “go-to” dishes, and this way of making it sounds like a winner! Good work and thanks for the recipe.
Totally works! Before we had to cut back on carbs, I did this sort of thing all the time. A little sherry in the pot doesn’t hurt either, or leftover pinot noir, if that’s what you have on hand.
You made me laugh, right off the bat. What a talent you have.