One-Pot Puttanesca Pasta
Combine 12 ounces linguine, 12 ounces halved cherry tomatoes, 1/2 cup pitted and halved Castelvetrano olives, 1/4 cup capers, 1/2 cup chopped fresh parsley, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet.
Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Top with more fresh parsley. Taste and season with more salt as needed.
One-Pot Creamy Mushroom Pesto Pasta
Combine 12 ounces linguine, 10 ounces sliced cremini mushrooms, 6 cloves thinly sliced garlic, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet.
Bring to a boil over high heat. Boil mixture, stirring and turning the pasta with tongs to prevent sticking, until pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Top with fresh basil. Taste and season with more salt as needed.
One-Pot Spinach Artichoke Chicken Pasta
Combine 12 ounces linguine, 12 ounces cooked chicken sausage (cut into 1/2-inch pieces), 1 (12-ounce) jar marinated artichoke hearts (drained), 1 Parmesan rind, 2 tablespoons olive oil, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water in a large straight-sided skillet.
Bring to a boil over high heat. Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. In the last 2 minutes of cooking, add 1 bunch spinach. Remove Parmesan rind and toss with 1 cup grated Parmesan. Taste and season with more salt as needed.
Comments
Post a Comment