1pot Pasta
Throw it all in the pot, INCLUDING the uncooked pasta, and cook! Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.
Throw it all in the pot, INCLUDING the uncooked pasta, and cook! Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.
- Carbohydrate 98.3726404752722 g
- Cholesterol 62.085455589 mg
- Fat 5.5084285189305 g
- Fiber 2.64330714256876 g
- Protein 11.637926738417 g
- Saturated Fat 0.79814448537522 g
- Serving Size 1 1 Serving (3311g)
- Sodium 12197.8757094609 mg
- Sugar 95.7293333327034 g
- Trans Fat 0.81717781850723 g
- Calories 481 calories
Step-by-step
- Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
- Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
- Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
Limited burner space and a single heavy-bottomed stockpot require abandoning traditional multi-pot boiling techniques entirely. Cooking dry pasta directly in its own measured liquid alters how starches behave. Instead of discarding cloudy water down the drain, starches remain suspended in the shrinking cooking liquid, emulsifying with the added olive oil to coat each strand naturally. Regular vegetable broth provides sufficient sodium for seasoning, unlike unsalted water, but standard broths must be monitored closely to prevent scorching as evaporation accelerates.
Managing Starch Retention During Storage
Leftover portions demand careful handling because starches continue absorbing residual moisture long after the burner turns off. Cool the mixture rapidly within two hours before transferring containers to the refrigerator, where the dish keeps safely for up to three days. Reheating requires adding two tablespoons of water per serving to loosen the thickened sauce, warming the pot gently over medium-low heat until the center reaches 165 degrees Fahrenheit.
- Stir every 120 seconds during the active simmer to prevent the bottom layer of noodles from adhering to the metal surface.
- Maintain a gentle bubble rather than a violent rolling boil to keep the liquid volume stable during the ten-minute cooking window.
- Test a single strand at the eight-minute mark to gauge starch softening before all broth completely evaporates.
