I'm sure many of you have seen the various recipes for One Pot Pasta circling around the Internet and magazines recently. The photos and food styling are beautiful! Well, I have decided to jump on the band wagon, because it is a fantastic idea! I love a healthy and simple meal, especially when it doesn't require much clean-up! What about you?
The One Pot Pasta that I am sharing has a few modifications, which makes it gluten-free and pescatarian friendly. This can also be easily modified if you are vegan.
Without further ado...
One Pot Pasta, adapted from this recipe, serves 6
12 oz. brown rice spaghetti 1 15 oz. can tomatoes, diced 1 1/2 c. shrimp, peeled and deveined 1/2 large onion, sliced 4 garlic cloves, sliced 1 large handful fresh basil (like my measurement terms? Ha!) 1 tsp. sea salt 1 tsp. Italian seasoning (dried oregano, dried Italian parsley, dried thyme) 1/2 tsp. red pepper chile flakes 4 c. water, not pictured
Place all ingredients EXCEPT shrimp into pot. Bring to a boil, then reduce to medium heat for about 8 minutes, until spaghetti is al dente. Add in shrimp, and cook for an additional 1-2 minutes.
Originally I was going to completely re-do this recipe because I made a complete rookie mistake. But then I decided that we all make mistakes (please tell me I'm not the only one?!), and why not show you mine so you don't do it as well, right? As you can see, my photos and instructions differ. I got a little too excited in the kitchen, and tossed in the shrimp before I was supposed to. My pasta was delicious, but the shrimp was a bit...chewy. Normally I would notice, but for some reason I was distracted and forgot. Maybe it was the glass of champagne I was drinking, or punishment for eating shrimp, who knows? Ha! Anyway, follow my instructions, and put the shrimp in towards the end.
If you like, sprinkle with fresh basil, and top with a little shaved parmesan cheese. Buon appetito!
Have you ever made a One Pot Pasta? If so, what do you like to put in it?