I think there are some basic kitchen rules that everyone should know. They are some of my tenements of cooking, rules to live by. They include:
- Never put anything sharp in a sink full of soapy water.
- Always have butter and Parmesan in your house. They can turn anything (potato, pasta, rice, veg, bread) into a meal.
- When in doubt, or short of time, toasted bread with whatever foodstuff you have put on top usually makes a great appetizer – try cooked, mashed frozen peas with some olive oil, crushed garlic and Parmesan. Easy peasy, if you’ll pardon the pun.
- Not many people can really tell if you’ve used stock cubes rather than fresh. Save yourself the trouble.
- Always cook pasta in loads of boiling, heavily salted water. And not some silly pinch of salt. Heavy. It should taste like salty water from the sea.
Rules #5 is quite an important one in my books. Nothing worse than when someone cooks pasta in a small pot of water with a meagre amount of salt. Ick. Bland. Boring. Awful.
Hold on a minute.
One weekend this summer, as I sat happily by the seaside, indulging in a favourite pastime of flipping through food and cooking magazines, I came upon a pasta recipe that was so crazy, so contrary to everything I had ever been taught, and so against all the rules of pasta cooking that it shocked me to my core. It couldn’t work. It shouldn’t work. It wouldn’t work. But there it was, staring up at me, taunting me from the hallowed pages of Martha Stewart magazine, a tome held by some as almost biblical in the world of home and garden magazines. How could Martha recommend something that was this wrong??
The pasta was cooked in a saucepan with a fixed amount of water and tomatoes, onions, garlic, chili and basil that would become the sauce. The water would become the sauce. No draining, no shaking, no tossing in olive oil. Pasta, water and other ingredients become one. Absurd right? Totally. Or maybe, maybe it might just work.
We decided to test out this recipe while visiting our friends in France this past August. The night was warm, the kids were in bed, and frankly if the meal completely failed I knew we had bread (please see tip #3 above) and enough wine to make up for any dinner disasters.
Well. What can I say except wow. It worked. Pasta tossed in simmering water, water reducing while tomatoes and aromatics are softly poaching in the starchy flavoursome water, all fusing together into the one pot meal to end all one pot meals. Shocking. “Kind of like risotto but with pasta”, my friend remarked. And she was right. And it was delicious. Pasta 2.0 – the way forward.
One-Pan Pasta – from Martha Stewart Living, June 2013
- 12 oz linguine
- 12 oz cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tbsp extra virgin olive oil, plus more for serving
- salt and pepper
- 4 1/2 cups water
- freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 tsp salt, 1/4 pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning the pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.