These apps, accounts, and services will make your financial life easier! For example, you could grate a block of Parmesan cheese over each plate, top the pasta with toasted breadcrumbs or pile on handfuls of fresh herbs. Although there are tons of one-pot pasta recipes online, most follow the same simple formula. Here's how to socialize while social distancing. And, it bears repeating: tasting as you go is one of the most important things you can do to improve your cooking. My suggestion? Speaking of farmers markets, watch Real Simple Food Editors (in the video, below) as they gather inspiration and share tips on how to shop it like a pro. But there’s one important thing to keep in mind: If you’re truly after al dente pasta—that means “to the tooth” or slightly firm in the center—you’ll want to keep an eye, er mouth, on the pasta. This recipe is an especially great way to stretch vegetables and meat, or to employ ingredients that need to be used up.

2. In our opinion, pasta can (and should) be a back-pocket dinner that you whip up when you didn’t have time to go to the supermarket. Add a Parmesan rind if you have it and bring to a boil (that means over high heat). this website. This easy step is the key to perfectly cooked pasta. Just before serving, add handfuls of grated Parmesan and a little heavy cream. The water will cook off, creating a creamy sauce—but you have to add the right amount. And we’re here to tell you that formula, because we want you to be able to create one-pot pasta from ingredients you already have in your pantry. © Copyright 2020, 45 Festive, Flavorful Apple Recipes to Make This Fall, The 20 Best Organizing Tips We’ve Learned Over the Past 20 Years, 9 Smart, Simple Ways to Save Money on Groceries, How to Clean Every Type of Countertop: Marble, Quartz, Butcher Block, and More, 26 Great Shows on Netflix to Watch This September, These are The 2020 Real Simple Smart Money Award Winners. Add cauliflower rice, sliced onion and red-pepper flakes.

Here, our pearls—er, noodles—of wisdom. If you’re stumped on how to experiment, try these combinations. One-pot pasta works a little differently. 3. Want cheesiness? Remove from heat and serve. Return the whole mess to the skillet and finish as you like.

Remove the skillet from the stove and drain. Add 4 ½ cups water, 4 thinly sliced garlic cloves, 1 thinly sliced onion, 2 tablespoons olive oil, 1 tablespoon kosher salt, and several grinds pepper.

What resulted was a perfect weeknight dish, often copied, never duplicated. The Secret to Making One-Pot Pasta Without a Recipe. Unlike my usual method which requires you to undercook the pasta slightly and finish it in the sauce, you’ll want to cook your pasta to exactly the texture you like. You’re boiling the ingredients, people. Make sure to use 1¼ cups water for every pound of pasta. You add all of the ingredients and the water to the pot, then bring everything to a boil. But those are just options. Broccoli and anchovy (above): Cook anchovies and sliced garlic in olive oil, then add finely chopped broccoli and red-pepper flakes. Think about the way you normally make pasta: You bring water to a boil, add pasta and strain the water when the pasta’s done cooking.

And after numerous trials and a handful of tribulations, here’s the only thing you need to know: 8 ounces of Real Simple may receive compensation when you click through and purchase from links contained on But on a busy weeknight? How to Make One-Pot Pasta With Practically Any Pasta. As Real Simple celebrates its 20th anniversary, we're taking a look back at the most life-changing organizing tricks we've discovered over the years. But here, the very water the pasta is cooked in seasons the noodles and becomes the velvety sauce. Remember, the key is tasting your noodles when you start to get close. The water will cook off, creating a creamy sauce—but you have to add the right amount. Place 12 ounces pasta, whatever shape you like, in a large straight-sided skillet.

Like so many recipes, once you get the hang of the method (i.e. You throw all of the ingredients—yep, all of them—into the same pot and boil. Continue to cook as above, until the vegetables are tender and the water is almost evaporated. Hearty greens and chives: Cook the stems of chard, kale or collard greens with the butter, then add thinly sliced leaves and whole chives. When you get close to the end of the time range (more on that in a sec), start tasting the noodles. Dinner’s ready in no time, and you don’t have to deal with a bajillion dirty dishes. Are they ready? the ratios and the timing) you can tailor it to suit the season and your preferences. Master this technique, and save yourself time at the stove — and the sink. this link is to an external site that may or may not meet accessibility guidelines.

Once they’ve softened, add 12 ounces of pasta (make sure it will cook in 10 minutes or less — anything with a longer cook time will be unevenly cooked), along with …