I make a tomato, kale and lemon one-pot pasta on repeat, however what different one-pot pastas ought to I strive?
Linda, Belfast
“One-pot pastas have a selected brilliance to them,” says Anna Jones, who’s behind the recipe of which you converse and whose newest e book, Simple Wins, is printed in March. Fortunately, this methodology, whereby you place the sauce substances, the pasta and the cooking water multi function vessel, might be taken in quite a few instructions, although Jones says it’s particularly properly suited to “buttery, lemony, olive oil-type sauces”.
To realize carb consolation, there are two faculties of thought. The primary, says Mateo Zielonka, creator of The Pasta Man, is “to combine chopped greens – broccoli, onion, tomatoes, herbs – pasta and water in a pan and produce to a boil”. The opposite possibility can be to “prepare dinner onions, garlic and different greens in olive oil, then add the pasta and water, and simmer till the liquid is absorbed”. Both method, success hinges on ratios, so Linda will want equal quantities of pasta to water. “You’ll be able to then mess around with flavours,” Jones says, be that by including citrus zest, bashed-up spices, a tablespoon of harissa and even miso. Her present favorite is finely chopped inexperienced olives and capers, which go right into a pan with a load of lemon zest. “On the finish, stir by way of inexperienced herbs. It’s easy, it’s vibrant and it’s scrumptious.”
Grated squash tossed in on the finish of cooking is one other good shout: “It softens and, when blended with the starchy pasta water, creates a silky sauce,” Jones says. She may also add crushed coriander seeds, a pinch of cinnamon or sauteed crimson onions, “though you’d clearly must prepare dinner these in a separate pan first“. Zielonka, in the meantime, would prepare dinner onions and garlic in oil till simply golden, then add sliced mushrooms. “You probably have any white wine at hand, add a splash and scale back. Subsequent add rigatoni or casarecce, combine and canopy with water.” A parmesan rind wouldn’t go amiss, both. Simmer till the pasta is al dente, then fold by way of chopped parsley or spinach, plus taleggio or cream.
Rosie Birkett, of the A Lot on Her Plate Substack, is at present right into a “type of hybrid between a sauce/soup and pasta; you find yourself with one thing slurpy, warming and scrumptious, and you’ve got just one pot to scrub”. This interprets right into a minestrone of kinds. She begins with “a model of soffritto – diced celery, onion, carrot – softened in olive oil and butter for a couple of minutes with salt and pepper, perhaps some chilli, and spices similar to coriander seeds or fennel seeds”. In goes chopped garlic adopted by finely chopped chard stalks, a tin or jar of beans or chickpeas – “it really works very well with crimson beans, although they can lead to a sludgy color” – hen inventory and leafy greens. “Snap spaghetti in half, then prepare dinner it within the inventory till al dente. Take the pot off the warmth, cowl and let it accept a few minutes, then add lemon juice and chopped herbs.” High with pangrattato or grated parmesan, and drizzle with oil.
Lastly, proving that nonna is aware of greatest, Rob Chambers, govt chef at Luca in London, heads again to his childhood with pasta e fagioli. “It’s a basic that my nonna used to make. In a big pot, mix cooked cannellini beans with finely chopped soffritto, a parmesan rind and chopped pancetta, guanciale or ham hock.” Chuck in “brief and small” pasta and hen inventory, prepare dinner till al dente, then eat drizzled with oil, parsley and celery leaf. Gentle, brown, substantial: perfetto!
