‘Great Sauces Transform Good Food into Gourmet’
One Pan Pasta
Who could resist the ease of a Una Padella Pasta, or One Skillet Pasta? Although a good sharp knife works fine, this one dish is worth the purchase of an inexpensive Japanese mandoline. The fine, thin slices cook fast and when they’re nice and uniform the dish completes in about 9 minutes. How can you resist creating your own Picasso as you position the ingredients around the pasta? It has large splashes of color with vibrant accents.
Recipe: Una Padella Pasta
Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 4 Servings
12 ounces whole wheat spaghetti or linguini
2 cups halved cherry tomatoes
5 medium crimini mushrooms
4 cloves garlic
1/2 tsp crushed red pepper
2 sprigs basil, 1 sprig sliced in ribbons, divided
2 Tbsp extra virgin olive oil
4 1/2 cups water
freshly ground pepper
shredded parmesan cheese
Special Equipment – mandoline or sharp knife
1 Thinly slice onion, mushrooms and garlic on a mandoline or with a sharp knife in even slices.
2 Combine pasta, tomatoes, onion, mushrooms, garlic, crushed red pepper, 2 sprigs basil, olive oil, water and 1/2 teaspoon each salt and pepper in a 12-inch skillet.
3 Bring to boil and continue boiling until al dente, about 8-10 minutes, turning pasta and gently combining ingredients with tongs while it cooks. The water evaporates and the mixture thickens. Serve with a few ribbons of fresh basil and shredded parmesan cheese.
You can use regular pasta but the dish will have more flavor with whole wheat pasta.
Add crushed red pepper to your heat preference. This is the ingredients that gives this dish life so don’t skimp.
Make this on a busy work or school night when throwing everything in one pan makes for easy prep and clean up.
Vary the ingredients depending what you have in your fridge and what your family loves.
- Exchange cherry tomatoes for 2 diced tomatoes.
- Exchange onion for red onion.
- Exchange mushrooms for thinly sliced greed or red pepper or add a little of both.
Inspiration – Martha Stewart
Cook with Sauces
Una Pandella Pasta
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: June 11, 2014