I’m about to share with you the world’s easiest pasta dish, so I know you’ll be thanking me shortly. You know I don’t lie to you – it really is that easy. While some of you might argue that the world’s easiest pasta dish is the one you order to take out from the Olive Garden, I promise you this one will take less time than ordering, picking up, and bringing home your takeout from Olive Garden and will taste so much better. And I can already hear some of you thinking that if you take out your dinner, you don’t have to wash pots. Yeah, but you still need to put on shoes and change out of that loose, stained shirt and sweat pants you wear around the house, comb your hair, drive over to the Olive Garden, and make pleasant chit chat with the stranger at the pick up counter. Am I the only one who has a problem with doing those things? Is it really worth all that trouble for the sake of not washing one pot? Yes, that’s what I said. The easiest pasta dish takes only one pot.
I picked up this cooking technique in the June issue of “Martha Stewart Living”. I just wish I hadn’t waited until September to read the issue from cover to cover because I’m sure I would have used this recipe a few times over the course of the fresh tomato season.
- ¾ pound linguine or other long dry pasta (they didn’t mention this, but I wouldn’t do this with fresh pasta because the proportions would be all wrong)
- ¾ pound cherry or grape tomatoes, halved or quartered – but I used our full-size garden tomatoes and diced ¾ pound into small chunks
- 1 onion sliced thin
- 4 or more cloves of garlic sliced (you know we had more!)
- 2 sprigs fresh basil – we don’t have what I would call sprigs growing in my container garden at the end of the season, so I picked a small handful of leaves
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 4½ cups of water
- Grated parmesan or locatelli for serving
- Throw everything in a large, high sided skillet, except for the grated cheese. Bring to a boil over high heat, and turn down heat to a level where it will continue to boil, without boiling over. Cook until water has mostly evaporated, turning frequently with cooking tongs, approximately ten minutes, depending on how high you keep your heat. I don’t like to play chicken with spill overs, so I keep my heat lower than necessary.
- When it’s all done, sprinkle with cheese. You will have a flavorful, silky pasta dish, easy and delicious. And without the need to come up with pleasant chit chat to draw attention from the baggy stained shirt and sweat pants you were too lazy to change before running out to pick up your takeout.