I have no doubt that most of you have long discovered the one-pan pasta phenomenon. I, for reasons I cannot explain, only recently tested out Martha Stewart’s well-known method, and I’m kicking myself because it is so good—its virtues extend far beyond having one pan to clean. Here, leeks, garlic, pepper flakes, olive oil, pasta and water unite at the start and simmer together until the pasta is cooked and the starchy cooking water has emulsified with the olive oil, reducing into a silky, spicy, aromatic sauce that tastes creamy without cream and rich without any enrichment. I made this once mostly to put my CSA leeks to good use, but shortly thereafter found myself back at my co-op buying more bundles. I’ve been loving this one.
Loving this bucatini:
5 from 1 review Bucatini: I love the Barilla bucatini Collezione line (photo above). I mention this because I read mixed reviews on MarthaStewart.com — some people found the water too starchy and the noodles to be overcooked. This has not been my experience, and I wonder if the type of noodle makes a difference.
