Photo: Leigh Loftus
Today, your life is going to change. Let’s talk about one-pot pasta. One pot, about thirty minutes and boom: dinner. If you’re committed to reducing the amount of dishwashing in your life there is no reason why you can’t eat this straight from the serving dish, too. Unless you’re not dining alone, then that would be weird.
I like the recipe because it is the quintessential recipe for someone who thinks they are too busy to cook. This takes less time than it would take you to make a sandwich (assuming you make really good sandwiches). It allows you to get dinner on the table in less than 20 minutes, which is no small feat for me.
It’s also admittedly fun to watch – you start with a lot of things in a big pot and minutes later, the liquid begins to reduce into a creamy sauce and you know your dinner is going to be the subject of envy to all of your social media followers.
Photo: Leigh Loftus
- 12 ounces linguine, broken in half
- 1 cup packed basil leaves
- 1 cup coarsely chopped roasted red peppers
- ½ cup sliced oil-packed sun-dried tomatoes
- 3-4 large garlic cloves, pressed
- 4½ cups water
- 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
- 1 tablespoon kosher salt, plus more to taste
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 8 ounces brie cheese, rind removed and torn into pieces
- Grated parmesan, for serving
- Good quality olive oil, for serving
- Combine the first five ingredients in a pot or 3-quart straight-sided skillet. Next, add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper - I like use about six "turns" of the pepper grinder.
- Bring your pot to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)
- Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste.
- The sauce will naturally thicken up after a couple of minutes and will become even thicker if you save leftovers or if you don't serve immediately.
- Serve with grated Parmesan and additional basil, if desired.
8 Comments
mzt1
February 2, 2015 at 8:05 pmI can’t wait to make this! I will cut down on the salt because I don’t like salty foods. Maris, your recipes are the best.
Polina
July 23, 2014 at 9:05 pmMade this and enjoyed it but found it very very salty! Will cut down on salt next time. Thanks for the recipe!
Maris Callahan
August 26, 2014 at 12:27 amPolina, thanks for your feedback! Glad you enjoyed. Everyone has different thresholds for saltiness so you could definitely cut down, or use less cheese, to reduce sodium.
Addie
April 28, 2014 at 3:31 pmAs a college kid I’m definitely going to try this! I don’t have a ton of pots and pans so its always good to try one pot!
Mariana
April 28, 2014 at 3:07 pmI have made this with Orzo, never tried it with ”bigger” pasta. Such a great dinner idea for the end of a loooong day.
Nami | Just One Cookbook
April 27, 2014 at 1:04 amHi Maris! I love your new site! It looks so beautiful! I learned about this one pot pasta not a long ago, and was meaning to check it out. So happy seeing another delicious looking example here! I have to try this recipe sometime soon. And I had no idea Le Creuset comes with the beautiful purple color – so pretty! 🙂
Joanne
April 24, 2014 at 7:08 amI’ve made this and loved it!! Such a great easy weeknight meal!
sue/the view from great island
April 23, 2014 at 6:54 pmI’ve been dying to try one of these, it looks so pretty all layered in the pot!