One pot pasta

 

One pot pasta has become a favorite of mine in terms of preparation, presentation, and taste. It's always nice when you happen to come across recipes that are not only enjoyable but also efficient. As the name suggests, one-pot pastas are dishes where all the action occurs in a single pot (or pan, skillet, whatever) so no need for an additional vessel to boil water. An abundance of OPP recipes thrive on the internet, likely tailored to college graduates who have just struck out on their own and can't rely on having too much cookware at their beck and call, or if they can't rely on their willingness to wash dishes. I discovered OPP recipes through the very well-respected home cook Andrew Rea, better known as by his online alias Babish, and it was thanks to him that I realized how much can be done without multiple pots and pans occupying the stovetop. The nuances of OOP recipes depend on the ingredients, but chief among them is that the pasta attains its soft and starchiness from any accumulated cooking liquid, so there are seldom instances of ingredients gone to waste. Babish's recipes in particular feature combinations of foodstuffs that I never considered, such as fennel, chicken thighs, and whole wheat penne, which has since become a family favorite. One pot pasta recipes, while not the pinnacle of creativity in the culinary world, allow for a slew of interesting combinations that can accommodate both the frugal and the lavish, and I know I've only begun to scratch the surface.