One-Pot Pasta

Easiest method, incredible result

This is an old Roman trick, I think, though only because I learned it there, from my dear friend Rachel Roddy. In any case, it’s pure genius not only for the efficiency of its execution but also its profound comfort food texture and depth of flavor—all in a decidedly summer-weight dish that positively begs to be eaten al fresco with a glass of something pink and chilly. Like so many of the other favorites I feature here, it’s more a method than a recipe, and therefore can include all sorts of vegetables depending on what you have on hand.

I don’t even know what this is called. I’ve never seen it in a restaurant. It may just be a lazy home cook weeknight saving throw, but if that’s the case it’s the apotheosis of that genre: unbeatable flavor, ready in the time it takes to boil pasta, and needing just one cooking pot and one serving bowl. I know, right? Why is this trick not common knowledge? I don’t know, maybe it’s too heretical at first glance but glaring culinary lacunae like this are what I’m here to fill, good people. Rules are made to be broken, as long as you understand how to break them creatively.

Read on and have your pasta game forever improved. This ranks right up there with my grilled potato technique, which I know a couple of subscribers made recently. They were utterly delighted by its ease and deliciousness. As for the pasta, it’s even easier: executable in the moment with minimal prep. I’ve also got several variations for you so you can quickly make it your own, which you will very much want to do.