New York Times Recipe One Pot Pasta

Melt the butter in a very large skillet over medium-high heat.

New york times recipe one pot pasta. Reserve about 1 cup of pasta water. You want the water as salty as the sea. When the pasta is done cooking reserve some pasta water then drain.

Add the tomatoes an pinch of. Put the olive oil in a large pan on the fire and once hot add the onions. Drench them in tomato sauce with fresh oregano and have them with spaghetti.

Cut caps into slices and stems into small chunks. Pile them on a. Add the lemon zest juice and basil and stir to.

Remove from oven and let the pasta stand covered for 5 to 10 minutes to absorb the excess liquid. Add the chicken in batches if necessary and sauté until nicely browned on the outside but still a. Pour the boiling water on top.

Toss the pasta into the tomato mixture with 1 cup of cottage cheese using the reserved pasta water to make a glossy sauce. Pour in 4 cans of crushed tomatoes basil oregano red pepper flakes water and another 12 teaspoon of salt. 1 pound penne fusilli or other cut pasta.

Rinse mushrooms quickly to remove grit. Return the pot to the heat and add the olive oil garlic and red chili flakes and stir for about one minute until the garlic is fragrant. Trim hard parts from mushrooms and discard.