Tag: Pasta

One pot pasta – One pot pasta recipe – Italian Cuisine

One pot pasta (or one pan pasta), or, as I had already anticipated on Instagram, the version of Martha Stewart of the most Italian pasta risotta, one smart recipe I tried some time ago to prepare a plate of pasta by cooking it directly in the sauce, so as to dirty a single pot, just as you do for the risotto (hence the name) 🙂 The other time I had tried with what I had in the fridge, or a condiment based on philadelphia, bacon and saffron and I really appreciated the final result …
This time I opted for a slightly more traditional dressing, a bit like a challenge to myself, to see if, as Martha suggests, it was possible to prepare a nice plate of linguine with fresh tomatoes using a single pan for the cooking.
Well, I must admit that yes, it is possible: I got a really good dish, with al dente pasta at the right point and fresh and light but tasty sauce, made even more creamy by starch released in cooking from pasta! And above all, I dirtyed a pot, which is a great plus for a working mom like me 😉 In short, if I intrigued you and decide to try my recipe, let me know what you think!

Preparation: 10 min
cooking: 10 min
total: 20 min

One pot pasta "data-src =" https://gordon-ramsay-recipe.com/wp-content/uploads/1551949476_463_One-pot-pasta-One-pot-pasta-recipe-Italian.jpg "class =" img-fluid w-100 lazyload — One pot pasta

Method

How to make one pot pasta

Wash the tomatoes and cut them into cubes.
Cut the olives into rounds.

Put the linguine, tomatoes, olives, a pinch of salt, 3/4 of the water and 1 tablespoon of oil in a large frying pan.
Start cooking, medium-high heat, stirring occasionally. As soon as the water reaches the boiling point, add the remaining 125 ml of water and lower the flame.

Continue cooking over medium-low heat until the water has evaporated completely.
At that point turn off the heat and add the chopped basil.

Et Voilà, your one pot pasta is ready!

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A false myth about pizzoccheri concerns their being perfect even for those suffering from celiac disease. Attention, it is true that buckwheat does not contain gluten, but most pizzoccheri, especially packaged ones, mixes the buckwheat to the 00 flour, thus creating a product not suitable for coeliacs. On the market there are pizzoccheri without gluten or a solution is to prepare them at home.

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If you really can not imagine pizzoccheri without cheese, here is the recipe for you. You will have to untie the Taleggio cheese in a pot with a little milk, so as to get a cream. Cut to part of the pears in cubes. Season the boiled pasta in plenty of salted water with the cheese and pear mix.

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For a union between North and South, try to season pizzoccheri with a Sicilian pesto, prepared with coppery tomatoes, ricotta, pine nuts, garlic and basil. Or, opt for a aubergine sauce, which comes close to what is prepared for pasta alla Norma. Do not forget the grated salted ricotta!