Classic One Pot Spaghetti

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One pot meals have at least two advantages:  they are usually quick to prepare and clean up is a breeze. That’s why I was eager to take a look at One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More by Editors of Martha Stewart Living

 

This book is perfect for beginners and busy cooks. The recipes are organized by preparation techniques, such as dutch oven, skillet, or slow cooker, which makes it easy to find ones that suit your equipment or skill. Many of the recipes are pared down to their essentials, for example Morrocan tagine becomes “Lamb and Apricot Stew.” Paring down doesn’t mean the flavor has been left behind, fortunately, only that the steps have been simplified to what is absolutely necessary.

If you have ever been faced with cleaning up a mountain of pots and pans after a single meal, you will definitely see the beauty of One Pot.

Publisher: Clarkson Potter (September 23, 2014)
ISBN-10: 0307954412
ISBN-13: 978-0307954411

 

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Today we’re featuring the ultimate one pot recipe.

Having grown up with the traditional method of making spaghetti by boiling the pasta in water in one pot and cooking the sauce separately in another, when I first saw this recipe in a newspaper, I was skeptical. It turns out that this technique is so fabulously fast, easy, and delicious, everyone should have it in their repertoire. (A similar version for linguine is given in the One Pot book on page 59.)

One Pot Spaghetti

Ingredients:

  • 2 Tablespoons extra virgin olive oil
  • 1 small or 1/2 large white onion, sliced thinly
  • 1 box spaghetti or linguine ( 1 pound size)
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 pint cherry or grape tomatoes, washed and halved
  • 1 quart chicken broth or 4 cups water for vegetarian/vegan option

1. In a pot large enough to accommodate the length of the spaghetti, add the oil and saute the onions briefly. (This step may be omitted, but the onions will have a stronger flavor and crisper texture.) Cool briefly.

2. Add remaining ingredients to the pot and cover with the broth.

3. Cover pot and bring to boil. Cook as long as instructed on the pasta package, usually 9-12 minutes, or until the liquid has been absorbed and the pasta is al dente. Stir frequently while cooking to prevent sticking and keep liquid evenly distributed.

4. To serve, top with a pinch of chopped fresh basil (optional) and/or a drizzle of olive oil.

Note:  One pot spaghetti tastes best freshly prepared.

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4 comments

    • admin says:

      I definitely recommend the lamb and apricot stew, although I ended up using more than one pot by making couscous to go with it. 🙂

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