SCHOOL-NIGHT ONE-POT PASTA
Inspired by penne alla vodka, this one-pot recipe uses store cupboard ingredients and only takes half an hour to prepare. All of the magical starch water is saved, making it beautifully creamy.
COOKING TIME: 30 MINS YOU WILL NEED:
4 tbsp olive oil
4 shallots
4 garlic cloves
4 tbsp tomato purée
1 tbsp chilli flakes
300g pasta
2 tbsp mascarpone
Grated parmesan
50ml vodka (optional)
HOW TO:
1
Warm the olive oil in a large, deep-sided, heavybottomed frying pan, over a low-medium heat.
2
Meanwhile, finely slice four shallots and add to the pan with a pinch of flaky sea salt. Stir and cook for five to eight minutes, or until soft and golden.
3
Add four finely sliced garlic cloves, cook for a further minute, then add the tomato purée, chilli flakes and vodka (optional). Cook, stirring regularly, for another three to four minutes.
4
Add 300g pasta to the pan, along with 900ml boiling water. Stir, turn up the heat to high, add salt and black pepper and allow to boil for eight to 10 minutes, or until the
pasta is cooked and the water has reduced to a sauce. Stir occasionally, to ensure the pasta doesn’t catch.
5
Turn off the heat, and leave to rest for a few minutes, before stirring in the mascarpone. Season and serve with a cloud of grated Parmesan and extra chilli flakes, if you like.
TIP: A heavy-bottomed, cast-iron pan is ideal for one-pot pasta, as the heat distribution helps the pasta cook evenly with the sauce. If you don’t have shallots and want to use onions instead, you’ll need to cook them for longer to ensure they’re softened, sweet and just golden – allow 20 to 25 minutes.