Water and sauce can finally be friends.
I was listening to my favorite food podcast, KCRW’s Good Food, and it had an American food writer on talking about how she broke the Internet (in food circles) with her discovery, and subsequent recipe, of one pot pasta. What she means by one pot, is using one pot to make quick and easy dry pasta taste delicious. She apparently learned it in Italy, so old nonni is not rolling over in her grave. This is a legitimate pasta technique that cuts out boiling the noodles separately, mixing water and sauce.
I’ve done it a few times this week, to see how it works. The below recipe is hearty and rustic, but most of all easy, and makes for very few dishes.
Tomato, Anchovy and White Bean Spaghettini
Preparation time: 20 minutes
-2 tsp butter
-1 medium size onion, diced
-1/4 cup fresh sage, finely chopped
-250g dry spaghettini
-2 cups water
-1 1/2 cups marinara sauce or tomato sauce
-1 1/4 cup canned white beans, rinsed
-225 g cherry tomatoes, on vine
-48 g canned anchovies, chopped
-1/2 small zucchini, cut into narrow and thin strips with mandolin
-2 Tbsp lemon zest
-1/2 grated Parmesan cheese, or Pecorino
1. Put a teaspoon on butter, onions and sage in a deep frying pan on medium heat. Fry onions and sage until golden brown.
2. Break dry spaghettini in half and add to frying pan with water (just enough to barely cover noodles). Bring water to a boil, and let simmer a few minutes before adding marinara sauce. Stir.
3. Keep simmering until some of the liquid has reduced, then add beans, tomatoes on vine, and anchovies. Stir the pasta to prevent sticking. Let simmer for five minutes, or until tomatoes have softened.
4. Add zucchini, let simmer for 2 minutes.
Plate the pasta and garish each with a pinch of lemon zest and a small handful of grated cheese.