Martha's always got the right moves. Her one pot pasta has been a Pinterest sensation and replicated several times on food blogs. At first, I was totally skeptical of cooking my pasta and sauce together in one pot. I figured I would end up with an ooey-gooey mess, but NO! This is now one of my favorite ways to make pasta. Cooking everything in one pot adds great flavor since the sauce seasoning is incorporated into the pasta itself.
This pasta is creamy, somewhat heavy, and totally filling. I modified Martha's recipe based on this post from The Kitchn. Adding roasted red peppers and sundried tomatoes to amp up the flavor, and mixing in brie at the end to give it some creaminess was perfect. Plus, roasted peppers and sundried tomatoes are two great pantry staples. When you are grocery shopping for this recipe go ahead and pick of two jars of each! You'll be glad you have them on hand.
While it cooks, throw together a side salad, heat up some bread, and you've got dinner for four!
16 oz linguine
1 cup basil leaves
1 cup roasted red peppers , chopped
1/2 cup sliced oil-packed sun-dried tomatoes (oil reserved)
3-4 large garlic cloves, sliced
4 1/2 cups water
2 tbs oil from the jar of sun-dried tomatoes
1 tbs salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Combine first five ingredients in a straight-sided skillet. Add the water, oil, salt, red pepper flakes, and fresh black pepper. Bring to a full rolling boil over high heat. Using tongs, stir the pasta frequently to prevent sticking. Cook approximately 9 to 10 minutes, until al dente.
Remove from heat, and add the brie. Toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will thicken up after a couple of minutes. Serve with parmesan and cracked pepper.