Slow roasted tomatoes and my take on Martha Stewart’s all-in-one-pot pasta dish

Maybe you’ve seen it around the internet…a one-pot pasta dish that first appeared in Martha Stewart’s Living a couple month’s back and seems to have gone somewhat viral.

It’s definitely been on my list to make since I first saw it, but I’ve been waiting for a few vegetables to come into season and wanted to brain-tweak it before actually setting out to make it.  How could it not be appealing?  Throw everything into one pot, including the pasta, and let it simmer until the liquid evaporates and all the flavors have melded together.  If this works, I reasoned, I’m fixing this on vacation.

The result was a creamy, flavorful, easy pot of pasta that produced a couple days of leftovers.  What could be simpler?

Add whatever vegetables you have on hand (adjusting when you add them accordingly so they won’t be mushy);

Or maybe a little protein in the form of shrimp or shredded chicken.

Use all water, if you prefer, instead of  1/2 cup white wine, as I did;

Or chicken stock in place of the water.

The sky is the limit here.

Slow roasted tomatoes

When I have an abundance of in-season tomatoes-as I do this year in particular-this is my preferred method of preserving them to use throughout the year.  To start, Preheat the oven to 250 degrees.  Next, halve or quarter your tomatoes (if they are particularly large).  Some cooks will say to scoop out the seeds, but I leave them.   Place on baking sheets, drizzle with olive oil, and roast them for 4-5 hours at 250 degrees.  What results is intensely flavored, slightly chewy tomatoes that can be frozen in smaller quantities (I prefer 10-12 ounce portions) and used throughout the year in sauces, salsas, and soups.  Try them on BLT’s instead of fresh tomatoes.  Heavenly!


 Martha Stewarts one pot pasta

16 ounces linguini, broken in half

1 medium onion, halved and sliced very thin

2 sprigs fresh basil, plus more chopped for garnish

4 ounces goat cheese

4 cloves of garlic, sliced thin

12 ounces tomatoes (halved cherry tomatoes, quartered large tomatoes, or slow roasted tomatoes)

2 Tbsp extra virgin olive oil

5 cups cooking liquid (water, 1/2 cup wine and the rest water, chicken stock, vegetable stock, etc.)

2 medium zucchini, halved then cut into 1-inch chunks

1/2 tsp red pepper flakes

salt and pepper to taste

one pot pasta

Combine all ingredients, except goat cheese and zucchini, in a large pot.  Bring to a boil over high heat and continue to boil, turning pasta often with tongs.  After 5 minutes, add the zucchini.  Continue to boil until pasta is al dente and liquid is evaporated, about 9-10 minutes total.  Crumble goat cheese into pasta and continue to toss until melted, which should only take about a minute.  Remove from heat.  Season with salt and pepper to taste.  Serve garnished with grated parmesan cheese, basil or olive oil if desired.


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