My friend Liz is doing it. My friend Elizabeth, too. And so is everyone on the blogosphere. What are they doing you ask? Whipping up the easy-peasy Martha Stewart one-pot pasta. Made with gluten-free rice pasta and some homemade chicken stock, this is one of the easiest dishes I’ve made in ages.
And after all that Labor Day grilling (pork tenderloin! Tri-tip! New York steaks! Chicken breasts!) I need something vegetarian and quick to clean up.
I knew when I first read about this recipe that it would be perfect for cooking gluten-free pasta. Rice pasta can be tricky, but I figured boiling it in its own chicken broth and other savory elements would ensure a perfectly cooked pasta strand. I sliced, diced and chopped, dumped everything into a large pot and just turned on the stove.
Stir the pasta a bit in the beginning and again once the stock starts to simmer so the pasta won’t stick together. A glass of wine will help this stirring seem less monotonous, and since this isn’t a finicky dish anyway, you won’t need to worry about paying too much attention.
Which is good. Because in this heat, you may find me head first in the freezer as I’m stirring up dinner. Let’s cook!
- 12 ounces gluten-free spaghetti
- 12 ounces cherry or grape tomatoes, halved
- 1 onion, thinly sliced
- 4 cloves garlic, thinly sliced
- ⅛ teaspoon red-pepper flakes
- 2-3 sprigs basil
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 4½ cups chicken stock (or water)
- Freshly grated Parmesan cheese, for serving
- Add spaghetti, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt and chicken stock into a large Dutch oven.
- Bring to a boil over high heat.
- Once the stock is boiling, reduce temperature to medium-high and stir the pasta, constantly, for about 10 minutes. Begin to test the pasta for doneness. If using chicken stock, the pasta broth will have a thick consistency.
- Once the pasta is done, divide among six bowls and serve with freshly grated Parmesan.