Sometimes recipes sweep through social media with a frenzy – like this one pot pasta from Martha Stewart. When we saw this one, we were skeptics. Nine minutes total cooking time? Where does the water go? Wouldn’t the pasta get mushy? This recipe lives up to the hype. It comes together quickly and lends itself to all types of adaptations. In this version, we bring in the flavors of Tuscany with our Tuscan Blend and Basil Extra Virgin Olive Oil. A lovely dish that’s destined for your go-to recipe list!
Time: 25 min
Serves 4-6Rating
/rating_off.png "1 Star")
Loading...| 12 ounces linguine or spaghetti | |
| 12 ounces cherry or grape tomatoes, halved or quartered if large | |
| 1 onion, thinly sliced | |
| 4 cloves garlic, thinly sliced | |
| 2 Tbl Tuscan Blend | |
| 2 tsp salt | |
| Basil Extra Virgin Olive Oil, plus more for serving | |
| 4 1/2 cups water | |
| Freshly grated Parmesan cheese, for serving | |
| Fresh basil, for serving |
| 1. | Note that boxes of pasta are often 16 oz, but you need only 12 oz of pasta for this recipe. |
| 2. | In a large pot or Dutch oven, add in the pasta, tomatoes, onion, garlic, Tuscan Blend and 1 Tbl Basil Extra Virgin Olive Oil. Add in the water, stir and bring to a boil. |
| 3. | Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. As you stir, do a lift and turn motion rather than a round-and-round stir. This will help keep the pasta from turning gummy. |
| 4. | When the pasta is al dente and the liquid is absorbed, taste. Adjust with salt. Serve with a drizzle of Basil Extra Virgin Olive Oil, parmesan cheese and fresh basil. |
Leave a Reply