You may as well call it Gary, because it’s not pasta.
This recipe isn’t going to win any authenticity awards…. I don’t think it would even be allowed in as a +1. But it’s also the easiest way you’ll probably make a homemade pasta sauce, it’s packed full of fresh produce and it is DAMN tasty.
I set out to try the one-pot pasta dish on a bit on a Pinterest/ Buzzfeed mythbusting mission. But that soon became a waste of time when I realised this method makes some of the best pasta I’d had at home. Yes, cooking the pasta and all the sauce ingredients in one pot does feel a bit sacrilegious, but all of that starch produces an amazingly thick, stock-like sauce that clings to the pasta and gradually gets soaked up by it over a few hours left standing. I made a huge pot of this to eat before heading out to a hen party at the weekend, and came home and finished the rest. By then the pasta was as stodgy as it could be and TO BE FRANK just amazing after a few minutes in the microwave. My ¼ Italian friends are going to kill me.
Although it does look a little sawwwwcy, that rich stock-like consistancy is also really soothing and perfect for a comfort food kind of meal that does really taste like you've been cooking it all afternoon. I actually was thinking about this pasta all weekend and realised it’s perfect for people that are ill, people that have new children (it’s one pot, you leave it for ten minutes and then you have dinner) and people that are CAMPING. Yes, you heard. All you need is a stove and a large pan. No sieve. No Mirepoix. But do bring the pepper grinder.
Main things to bear in mind:
> You really only need 4 ½ cups of water for this. Any more and you’re going to drown the whole thing. The sauce this recipe makes is so tasty that you won’t want to be draining ANY off into the sink.
> Be liberal with the seasoning- I found doubling the amount of pepper I'd usually go for brought out a lot of the vegetable flavours- instead of going too salty.
> Make double and save for lunch or leftovers. The juices will get soaked up by the pasta and make it extra tasty the next day.
> I pre-emptively added some vegan pesto to these recipe photos (as was my total incredulous feelings to how this could ever be tasty. Pesto is a great bet-hedger), but the pasta really doesn't need it. Leave it be. Please.
One pot vegan pasta
Makes four portions
1 onion, thinly sliced
200g cherry tomatoes, halved
2 tbsp capers
2 tbsp sliced olives
1 yellow pepper, thinly sliced
Few sprigs fresh basil
50ml olive oil
4.5 cups of water
500g spaghetti or linguini
1 tsp dry Basil
Salt and pepper to season
Grab the biggest pot you own and add all the ingredients in. Try to submerge the spaghetti as much as possible in the liquid.
Cook on a medium to high flame for 10-15 minutes. You'll need to stir now and then, making sure the spaghetti doesn’t stick to the sides of the pan and cooks evenly.
Once the pasta is ready, remove from the heat and serve.