Wow, a one pot meal.
I’ve always thought of one pot meals as being something you would throw in a crock pot and let cook all day or the way my mother use to make a pork or beef roast and put everything in one of those speckled dark blue roasters (I still have one and love it.) and put it in the oven and 3 hours later have a great dinner.
Tasting Table.com is a great site that sends out tips and chef recipes and lots of other information and when I saw their take on a Martha Stewart’s recipe for a one pot meal, I knew I was going to have to try it. Aren’t we all looking for ways to cut down on cooking time? I still like cooking and baking after almost (August 16) 46 years of marriage. Wow, that is a longggggg time but my cooking style, I think, has changed a lot over the years and I’m definitely more adventurous than I was as a newly wed who thought she had to do everything exactly by the book.
Still waiting on that outdoor kitchen to get started and as soon as it started, I will post some pictures along the way. Can’t wait to cook out there. Well, maybe when it starts to cool down a little; 96° doesn’t really make me want to even walk out the backdoor let alone cook out there but one day we will be out there cooking and entertaining.
So, if you are willing to try this recipe just search out any vegetables you may have in the refrig and Martha’s recipe did not turn it into carbonara which makes it even easier.
(Note: Yesterday was our 46th anniversary and today is my husband’s birthday. Forty-six years ago his mother had to sign for him to get married because he was marrying an older woman (only by 9 months though). Happy Birthday GA.
BLAST FROM THE PAST: This Pork Satay recipe would make a great appetizer or entrée for any summer cookout. The recipe has had almost 15,000 views, hope some have tried to make it.
These are just the ingredients I had on hand. Your dish could be more interesting adding some broccoli, green peppers or asparagus. It’s up to you what you want to include. I’m just giving you the technique.
Get your bacon fried and drained.
Mix the eggs and the cheese together and set aside.
I had pretty simple ingredients, if you want to throw in some cooked chicken throw it in the last minute or so. Any vegetable would work and I think any pasta also (just not gluten-free, I’ve heard that turns to mush).
I did my vegetables a little different from the original recipe. I put the oil in the pan and brown the peppers and onions and added the garlic at the end before adding the pasta and water. You can forget this step and just add everything to the pot at once but I wanted a little caramelization on the peppers and onions.
Add the pasta all at once. You want it to fit in the pan so you may have to break it unless you are using a shorter type pasta like corkscrew or penne.
Add the water, basil and spices.
Keep stirring until the pasta stars absorbing the water. This may take 9-11 minutes. When the water is absorbed, quickly stir in the egg/cheese mixture stirring quickly to coat all the pasta.
Add in the fried crumbled bacon and stir.
Sprinkle with parsley and serve immediately.
- 12 oz. linguine
- 1 red bell pepper
- 3/4 c. julienned carrots
- 12 ounces cherry or grape tomatoes
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves of garlic, thinly sliced
- 1/2 tsp. red pepper flakes
- 2 sprigs basil
- 2 Tbsp. olive oil, plus extra for serving
- sea salt and freshly ground black pepper
- 4 1/2 c. water
- 1/2-3/4 c. Grated Parmesan cheese
- 1 egg, beaten
- Heat a pan large enough to let the pasta lay flat (or break your pasta to fit). Add the oil to the pan and heat 2-3 minutes. Add the onions, bell pepper and carrots and cook over medium-high heat for 5-6 minutes or until the vegetables have started to brown a little.
- Add the tomatoes, pasta, red pepper flakes, basil, salt and pepper and the water.
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or fork so the pasta does not stick and cook until al dente and the water has almost evaporated. This may take 8-10 minutes. Remove pan from heat.
- Mix the beaten egg and the parmesan cheese quickly pour over the pasta in the pan and stir to coat all the pasta and vegetables.
- This is much better fresh than left over. Seemed like the next day it was too dry and I should have added a little water when I heated it. Also, adding broccoli or asparagus would make it more colorful and add more flavors. I didn't have any left over chicken or I might have added that too at the end.