Have you ever thought to have a post that just says it all in a couple of words? ‘ This is amazing and easy. Just do it.’ and nothing more? Well, this one pot dish with pasta, tomatoes, basil and a few other veggies and herbs came very close. The recipe is beyond easy…so easy that I was momentarily torn about putting it in this space but just momentarily.
For many reasons it reminded me of a group of friends that got together on a regular basis for Sunday brunch at my home where everyone brought a dish to share. My friends kiddingly called me Martha because I loved all things domestic; cooking, gardening, decorating my home, making gifts…you know, a bit like the real deal; except, well, my empire might be on a bit smaller scale. Still we all learned something from each other and as importantly, we all shared the love of creating something in our kitchen and it wasn’t long before we deemed ourselves ‘The Marthas.’
We have long spread far and wide but I was reminded of them when I saw this; I would have most certainly shared this simple one pot meal from THE Martha with my Marthas, especially in this season when tomatoes and basil are at their peak and can add so much to a simple meal.
The funny truth is that I’m not a big Martha Stewart fan so my knee jerk reaction when someone sent me this recipe was to ignore it…but I was intrigued enough to get beyond that and give it a shot…albeit with a modification or two. Not to defy the queen but it is what I do..I .always have to find a way to make it mine!
Most significant revision? I used chicken stock instead of water to cook the ingredients. I don’t know what it would taste like with water but it was so doggone good this way I doubt I’ll be giving that a chance. As a result, I also added very little salt and pepper to my mix since my stock was not low sodium; playing around with the seasoning might depend on what you use too.
I think this is a great start to many a quick summer meal; mix up the veggies or spices or change the type of stock and discover another new dish as the result. I am imagining lots of combinations but one thing will remain steadfast for me and that will be the inclusion of fresh summer basil and tomatoes. I know it sounds just a bit strange coming from me but I have to give it to Martha; this really was a good thing.
- 12 ounces spaghetti
- 12 ounces red and yellow cherry tomatoes, halved
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ tsp red-pepper flakes
- 2 sprigs basil
- 2 Tbsp extra-virgin olive oil
- 1 tsp black pepper
- 4 cups chicken or vegetable stock
- Salt and pepper to taste
- Garnish with additional olive oil, fresh basil and freshly grated Parmesan cheese before serving.
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper, and stock in a large pot or skillet.
- Bring to a boil over high heat.
- Reduce heat to medium/medium high so that mixture continues to maintain a slow boil. Stir and turn mixture frequently with tongs until pasta is al dente and the stock has almost evaporated; 9-12 minutes depending on the size of your pasta.
- Season to taste with salt and pepper, drizzle with olive oil and garnish with basil and Parmesan cheese.