This ‘one pan pasta’recipe was all the rage in 2013, but that’s so, umm, 2013! My 2014 version of the one pan pasta recipe uses whole wheat spaghetti, giving this much –cooked, internet darling of a recipe, a healthy spin. I was a bit wary of how this might turn out because not all sauces take well to whole wheat pasta, but can assure you that this healthier tinge doesn’t compromise the taste at all!
It’s the sort of recipe which by the time you’re done cooking, will have you wondering – ‘why didn’t I think of this sooner?’ The starchy cooking water from the pasta forms the base for the sauce. As the pasta boils, the starchy water gets flavoured with the tomato, chives, garlic, basil, oregano and chilli flakes and forms a sauce. By the time the pasta turns al dente, the sauce is done cooking too! You end up with a sauce that has depth of flavour, is slightly creamy and rich because of the addition of whole wheat spaghetti.
I only discovered this recipe a few weeks ago, but have lost no time in putting this on dinner rotation duty – it features at least once a week, usually towards the end of the week when I’m staring at a near-empty refrigerator. I’ll tell you this, it’s a pretty fancy –tasting pasta for something that comes together with the remains of the week. This is fast food, but not junk or fatty food.
Since this recipe is all about a fast and flavoursome weeknight dinner, I like for it to not have too many rules to follow. So let’s say you don’t have the sort of pan where the pasta can lay submerged in the cooking water. No problem! Just make sure to pull out the tallest pan you have and get a hold of good old tongs and push the spaghetti down as it’s cooking until it’s submerged in the cooking liquid. This basic recipe can serve as a springboard for so many variations – add spinach leaves in the last couple of minutes of cooking or some shrimps at that stage would be great too. I’ve gone the route of adding a low sodium vegetable stock cube to the cooking water, but if you have some vegetable or chicken stock lying around already, by all means, go ahead and use that instead of the water. Whatever your variations, you’ll soon find this turning into your ‘go to’ pasta recipe!