One-Pot Garlic Marinara Pappardelle
Preparation time: 15 minutes
By one pot pasta, we really mean, one pot; this recipe does not require the dried pasta to be boiled and strained in a separate pot. The water, sauce, and ingredients all go in the same pot, and the result is a rich sauce and a flavorful noodle. The idea behind this one pot pasta is to cook the noodles in the water and sauce. Simultaneously the sauce reduces and thickens while it cooks perfectly coating the noodles. This recipe is great for a delicious, quick and filling family meal.
- 400g pappardelle
- 3 tbsp Pete’s Own olive oil
- 1 jar (723g) Dave’s Gourmet Hearty Marinara
- 3 1/2 cups water
- 3 tbsp tomato paste, like (Oro di Parma)
- 1 tsp salt
- 4 garlic cloves, finely chopped
- 1 1/2 cups cremini or white button mushrooms, chopped
- 1 cup + 1/2 cup (reserve for garnish) parmesan, grated
- 3 cups spinach, large stems removed
- 1 cup fresh basil, torn
In a large pan (ideally 10 inch or larger non-stick frying pan with high sides, or shallow saucepan with large base) begin building your one pot pasta by placing the pasta at the bottom. If your pappardelle is in nests, only place one layer of them at the bottom of the pan, if they are long straight sticks, simply break in half so they fit flat in the bottom of the pan. The pan should only go onto stovetop once all ingredients are in. This can be done on the counter.
Add olive oil, water, and marinara to pan. Sprinkle salt, garlic, parmesan then mushrooms over the top. Add a layer of spinach over the top.
Put on a large burner at medium to high heat. Once the pasta begins to bubble and simmer, turn down to medium to low heat. Stir often, from the bottom, with a wooden spoon, so that the noodles don’t stick. Cook 10-15 minutes, or until pasta is al dente. If you see that sauce is becoming too reduced or thick, and that the noodles have not finished cooking, or are sticking too much during cooking process, add half a cup of water, or more.
Once pasta is done cooking, remove from heat, add a splash of olive oil, stir, and serve immediately. Garnish with a few spoonful’s of ricotta, parmesan, and a handful of torn basil on each plate.
Any leftover pasta can keep for a few days in the refrigerator and be enjoyed as leftovers, reheated in the microwave.
Recipe created by Jess Emin
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