Last weekend I got an email 从 Robyn with a link to 这个很酷的十大彩票 在 围裙字符串. I love cooking pasta and rice in liquids other than water, so this idea for a one pot pasta dish (which is originally 从 Martha Stewart Living Magazine) was right up my alley!
Originally posted 5/30/2013, updated 8/22/16
This dish is incredibly easy and super 可口的. The pasta cooks in a mixture of broth, 草本植物, 和芳烃, 比如洋葱和大蒜, 真正提升风味的是什么. The starch that dissolves off of the pasta as it cooks helps create a thick sauce right in the pot. 它是神奇的! 如此快速，如此简单，如此美味. 我想提一下, 虽然, that if you’re the type of person that 可以’t handle pasta any other way than al dente, 你可能不喜欢这个. The pasta 可以 get a little soft, if you let it cook even just a little too long.
I made a few changes to the original recipe, as usual, to fit my needs. 第一个, 而不是用新鲜罗勒, 哪个会花一大笔钱, I used 冷冻菠菜 for a pop of green and increased the 干罗勒 to make up for the flavor. 第二个, 我想在我的意大利面里加入更多的“东西”, so I used a larger 可以 of 蕃茄丁 and reduced the amount of 蔬菜汤 to compensate. Lastly, I added a light sprinkle of 帕尔玛剃 over top. Other great ideas for add-ins: mushrooms, parmesan, artichoke hearts, or olives.
I think next time I’ll save adding the 冷冻菠菜 until the end so that it will defrost and heat quickly 从 the pasta’s residual heat. That way the spinach will stay bright green and pretty, and it will not darken the pasta as it cooks. But hey, either way it tasted fantastic!
- 4 杯 蔬菜汤 ($0.52)
- 2 汤匙 橄榄油 ($0.22)
- 12 oz. 意大利宽面条 ($0.75)
- 8 oz. 冻碎菠菜 ($0.72)
- 1 28oz. 可以 蕃茄丁 ($1.68)
- 1 黄洋葱,切 ($0.42)
- 4 丁香 大蒜,切 ($0.32)
- 1/2 汤匙 干罗勒 ($0.15)
- 1/2 汤匙 干牛至 ($0.15)
- 1/4 茶匙 碎红辣椒 ($0.03)
- 新鲜的黑胡椒粉 ($0.05)
- 2 oz. 帕尔玛剃 ($1.25)
- Add four 杯 of 蔬菜汤 to a large pot. Break the 意大利宽面条 in half and add it to the pot along with the 可以ned tomatoes (with juices), 橄榄油, 冷冻菠菜, 洋葱, 大蒜, 罗勒, 牛至, 红辣椒, 还有一些刚碎的黑胡椒.
- Make sure the ingredients are submerged under the liquid, 在锅盖上盖上盖子, 然后把火开到最大. Allow the pot to come up to a full boil over high heat, then remove the lid and turn the heat down to medium.
- Allow the pot to continue to boil over medium heat, 没有盖子, 10 - 15分钟, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta 从 sticking to the bottom, but avoid over stirring which 可以 cause the pasta to become sticky.
- Sprinkle with 帕尔玛剃 just before serving.
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Start with four 杯 of 蔬菜汤. The flavor intensity and salt content of your broth will make a big difference in the end flavor of the pasta. If you use a low sodium broth, the pasta will taste bland. I use Better Than Bouillon soup base for all of my broths because it is really 可口的, much less expensive than boxed or 可以ned broths, 我可以任意调配. These little jars last forever in the refrigerator, too, so it’s there whenever you need it. And no, I am not being paid to endorse it. :)
Add the four 杯 of broth to a large pot along with 12 oz. 宽面条，2汤匙橄榄油，8盎司. 冷冻菠菜，28盎司. 西红柿丁罐头(带汁), 1切洋葱, 4瓣大蒜(剁碎或切片), 1/2汤匙干罗勒, 1/2汤匙干牛至, 1/4茶匙红辣椒片, 还有一些新鲜的碎胡椒. Al虽然 I show the 意大利宽面条 whole here, it’s best to break the pasta in half to help it fit in the pot and make it easier to stir later.
Briefly stir the pot and make sure all the pasta is submerged. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a full boil, remove the lid, turn the heat down to medium, and give it a stir. Make sure it’s still bubbling away when you turn the heat down. It needs to continue boiling for this to work.
煮10-15分钟, or until the pasta is cooked and most of the liquid has been absorbed or evaporated. Only stir once every few minutes to keep the pasta 从 sticking. Over stirring it 可以 make the pasta overly mushy and sticky.
And then it’s done and it tastes amazing! 酷,不是吗? Sprinkle a little 帕尔玛剃 over top just before serving. This 番茄菠菜一锅意面 deserves a cape for being so amazing. 那个碗在60秒内就消失了. 👅