This week’s post from The Doris Project bag is – surprise! – pasta.
What can I say? Mom likes her pasta recipes (always handy for pitch-in suppers), and, while I must admit to being more than a bit skeptical about this particular one, it turned out to be quite tasty, and wicked simple to toss together in – yes! – one pot, for the pasta, the sauce, everything. And no draining required!
I like that in a pasta recipe!
•1/2 tsp dried basil
•1/2 tsp dried oregano
•1/2 tsp dried parsley
•1/2 tsp pasta seasoning
•1/2 tsp seasoned salt
•1/2 tsp Aleppo pepper
•1/4 tsp garlic powder
•1/4 tsp onion powder
•1 tsp sugar
•1/2 tsp black pepper
•2 tbsp grated Parmesan
*I used roasted asparagus, leek, and zucchini ravioli from Costco.
The original recipe, clipped from the Herald Tribune newspaper, calls for just the basic recipe ingredients, but I knew we’d want a little sumpin’ sumpin’ more in the taste department, so added some of my favorite seasonings. You do what you want, but we were both really happy with the results.
Boil, stirring to separate the pasta for five minutes, then remove from heat but…
DO. NOT. DRAIN.
Reduce the heat to medium, add pasta sauce – and any add-ins you like (except for the Parmesan, just yet) – cover and continue cooking for ten minutes, stirring every so often.
Serve. We had ours with some grated Parm and shredded Mozz on top. I wouldn’t say no to a nice tossed Caesar salad and a bit of garlic bread on the side, but this’ll stand on its own if you’re looking for simple, pretty darned good for you, and tasty dinner.
All in all, this dish, made in one pot and ready in well under 30 minutes, is not too much more trouble than just opening a can and heating the contents.
But sooo much better!