3 One Pot Pastas That Don’t Suck
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Recipes in this Video
3 recipes
vegetarian
Ingredients
- ●400g spaghetti
- ●3 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1 can (400g) diced tomatoes
- ●100g black olives, pitted and sliced
- ●2 tbsp capers, rinsed and drained
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the diced tomatoes, olives, and capers. Season with salt and black pepper to taste.
- 5Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
- 6Add the cooked spaghetti to the skillet, tossing to combine with the sauce.
- 7Cook for an additional 2-3 minutes, allowing the spaghetti to absorb some of the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve hot, garnished with additional parsley if desired.
Equipment
large potskilletcolanderwooden spoon
🌶️🌶️🌶️Low
Originating from Italian cuisine, meatballs are a beloved staple, often served with pasta. This dish combines the rich flavors of lamb with a spicy tomato sauce, reflecting the Italian tradition of using fresh herbs and spices. Today, variations can be found around the world, showcasing local ingredients and preferences, making it a versatile dish enjoyed by many.
Ingredients
- ●ground lamb
- ●fettuccine
- ●canned tomatoes
- ●chili flakes
- ●onion
- ●garlic
- ●parsley
- ●bread crumbs
- ●egg
- ●olive oil
- ●salt
- ●black pepper
- ●parmesan cheese
- ●basil
- ●red pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, combine ground lamb, bread crumbs, egg, chopped parsley, minced garlic, salt, and black pepper.
- 3Mix until well combined and form into meatballs.
- 4Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5-7 minutes.
- 5Transfer the browned meatballs to a baking dish and bake in the oven for 15-20 minutes until cooked through.
- 6Meanwhile, cook fettuccine in boiling salted water according to package instructions until al dente.
- 7In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes.
- 8Add canned tomatoes and chili flakes, simmer for 10 minutes to thicken.
- 9Toss the cooked fettuccine in the tomato sauce until well coated.
- 10Serve the meatballs on top of the fettuccine, garnished with grated parmesan and fresh basil.
Ingredient Alternatives
ground lamb
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner while ground beef is often less expensive.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is a dairy-free option, while pecorino is often less costly.
Techniques
mixingbrowningsimmeringboiling
Equipment
baking dishskilletpotmixing bowl
🌶️🌶️🌶️Hotmilkeggswheat
Also Known As
Lamb MeatballsChilli Fettuccine
pescatarian
Ingredients
- ●2 smoked trout fillets
- ●8 oz linguine pasta
- ●1 bunch asparagus, trimmed
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 lemon, zested and juiced
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 2In the same pot, add the asparagus to the boiling water and cook for 2-3 minutes until bright green and tender-crisp. Remove the asparagus and plunge it into ice water to stop the cooking process. Drain and set aside.
- 3In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the cooked linguine and asparagus to the skillet. Toss to combine, then add the lemon zest, lemon juice, and reserved pasta water. Stir well to coat the pasta and vegetables.
- 5Flake the smoked trout fillets into bite-sized pieces and gently fold them into the pasta mixture.
- 6Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.
- 7Remove from heat and stir in the chopped parsley.
- 8Serve immediately, garnished with extra lemon zest and parsley if desired.
Equipment
Large potSkilletColanderMixing spoon
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