Recipe: One Pan Pasta
Chef Jill joined WBTV’s Morning Break with Coach La Monte in the studio (instead of the kitchen) as WBTV’s kitchen is being renovated. She showed us that the one appliance you need to get through a kitchen renovation is an induction burner to whip up a versatile one pan pasta and make grilled cheese, eggs and even heat leftover pizza on one pan and one burner!
One Pan Pasta
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large or firm, ripe tomatoes, seeded, large chop
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes 9more or less to taste)
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 cups water (I prefer to use a good quality stock or broth-chicken or vegetable to enhance flavor)
4 eggs (optional-for basting on top of finished dish)
1/2 cup crispy proscuitto, crispy pancetta or crispy bacon-crumbled (optional-for added flavor and presentation)
Fresh arugula or baby spinach (optional-to toss in at end, for added color and nutritional value)
Freshly grated Parmesan cheese or pecorino Romano, for serving
STEP 1: Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
STEP 2: Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.