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It’s pasta time – one pot pasta time (again)!
I tried a very simple, but nevertheless delicious pasta dish: the mother of all Italian pasta dishes. So let’s take:
- pasta
- tomatoes
- some cheese.
Is there anybody out there who never indulged in this mess?
To start w/ our special one pot pasta approach we need a lot of flavorings.
There are:
- Italian tomatoes (pulp or mashed or even only skinned)
- Italian tomato purèe (the double concentrated fellow…)
- dried tomatoes in olive oil
- dried basil
- some anchovis
- some spring onions
- mozzarella
- …& spaghetti!
For the record:
You may add fresh garlic and/or fresh/dried chili peppers if you like…
We start w/ chopping & dicing & mixing to get prepared for the one pot pasta moment. Then grab for the pan… & make sure from the very beginning that the pan is large enough for the spaghetti!
1st step: Fry the chopped spring onions, the chopped dried tomatoes & the chopped anchovies in olive oil for 4-5 min.
2nd step: Add the tomato mess, the water & the spaghetti.
3rd step: Bring it to a boil & let it simmer for about 12-15 min until there is a rather thick tomato sauce.
Look at this spaghetti mess!
Isn’t it mouth-watering?
Stop: there’s a last step to reach for excellence… Add the diced mozzarella, stir & let it simmer for 1-2 min until the mozzarella starts melting…
Voilà!
Another one-pot-pasta dish: now we have mainly tomatoes to merge w/ spaghetti topped at the end by some mozzarella bits. It's one of the simpliest pasta dishes you may imagine - honestly: who doesn’t dream of it?
Ingredients
- 150 g spaghetti
- 3 tbsp olive oil
- 3 spring onions
- 3-4 anchovies
- 3-4 dried tomatoes (in oil) (about 25 g)
- fresh garlic - optional
- fresh or dried chili peppers - optional
- 1 can Italian tomato pulp (about 400 g)
- 1 can Italian tomato puree (about 70 g)
- a pinch of sugar
- 1 tbsp dried basil
- 1 buffalo mozzarella (about 125 g)
- 500 ml warm/hot water (from the tap)
- salt & pepper
How to...
- Chop the spring onions, the anchovies & the dried tomatoes.
- Dice the mozzarella.
- Mix tomato pulp, tomato puree & dried basil.
- Start frying the spring onions, dried tomatoes, anchovies in olive oil for about 4-5 min.
- Add tomato mix, warm/hot water & spaghetti.
- Bring the mess to a boil & let it simmer (altogether about 12-15 min).
- Stir continuously to keep the spaghetti from sticking.
- Add a pinch of sugar to taste.
- Add salt & pepper as well.
- Finally add the diced mozzarella, stir once again & let it simmer - only for 1-2 min.
- Serve at once.
Notes
Spaghetti: I used spaghetti w/ a cooking time of about 8-10 min.
Garlic & chili peppers: If you like you may add a mild or strong garlic note as well as a mild or hot chili feeling. Combine as you like.
Mozzarella: You may substitute grated parmesan or grated pecorino for mozzarella.
If necessary you may store the pasta in the fridge for up to a day. Reheat in the microwave.
It’s delicious! Simply. Delicious.
Anything more waiting to be said?
Well, yes:
Maybe you’ve noted that I always use dried Mediterranean herbs in one pot pasta dishes. First of all it’s winter & fresh Mediterranean herbs are rare & poor (my window sill is empty!)… However, I found that dried herbs cooked together w/ everything else create an intensive aroma which we need for our one pot pasta experiments.
Therefore I recommend to use dried herbs for this type of dish!
The businesswoman w/ too many office hours thinks
I’m still an absolute fan of these pasta dishes… as I stated before. It’s a fast & easy affair achievable for anybody who loves pasta… (I cannot imagine anybody who doesn’t!).
