Off-Roading Martha Stewart'S One-Pan Pasta

  1. Heat 1/4 cup of Olive Oil in large, straight-sided skillet on medium heat. Once oil is warm, add in onion and garlic. Coat the onion and garlic in oil. Let cook until you see light blisters on the garlic. Turn off heat and let sit
  2. While the garlic and onion infuse in the oil, peel and dice the tomatoes.
  3. Remove garlic and onion from the oil and pour out the infused oil into a bowl.
  4. Use any residual oil left in the skillet to cook down the tomatoes on medium-high heat. Once the tomatoes have cooked down and there aren't any discernable lumps, turn off the heat and remove from burner.
  5. Lay the pasta flat on the bed of cooked down tomatoes and combine 2 tablespoons of onion and garlic infused olive oil, red-pepper flakes, basil, 2 teaspoons salt, 1/4 teaspoon pepper, 1.5 teaspoon Better Than Bouillon, and water.
  6. Bring to a boil on high heat. Stirring and turning the pasta frequently using a wooden fork or tongs until the pasta is al dente and the sauce has started to thicken rnSIDE NOTE: Theoretically, this should happen in 9 minutes. If you've checked the pasta and it is al dente, but your water has not evaporated, pull the pasta out into another bowl and continue to reduce the sauce on a high heat to a consistency that makes you happy. This should take a couple of minutes at high heat. Then return the pasta to the sauce and pretend all went smoothly according to plan.
  7. Season with salt, pepper, and remaining garlic and onion infused olive oil to taste and plate in 4 bowls. Get crazy with the basil and Parmesan.

linguine, fresh roma tomatoes, shallot, garlic, red pepper, basil, olive oil, salt, ground black pepper, better, water, parmesan cheese

Taken from food52.com/recipes/81112-off-roading-martha-stewart-s-one-pan-pasta (may not work)

Another recipe

Switch theme