One-pot pasta dishes made a splash in the food world last year, thanks to Martha Stewart.
I repeatedly heard from many bloggers and friends that one-pot pasta could not be done with gluten-free pasta because it would become a thick, gluey mess. I never thought to question this, likely a product of my agreeable, conciliatory nature.
Then last week I was craving a quick and simple lunch and wondered why can’t I create a one-pot gluten-free pasta? Of course I can!
I figured the key to success was the choice of pasta – while a gluten-free spaghetti yields a clumpy tangle of mush, a smaller variety like gluten-free macaroni, fusilli, elbows, rotini or shells would simply swell up in the liquid, just as if you were cooking them in water.
And it worked! Delicious, easy, hearty and comforting, and it only takes five ingredients to pull this together.
The cheese ball moral of the story? Most of what you think can’t be done probably can.
- 1¼ cups crushed tomatoes
- 1 cup water
- 1 cup gluten-free macaroni
- 1½ cups lightly packed kale, finely chopped
- 1 tbsp marinara seasoning (I used this one, which was sent to me by the folks at Epicure), or season to taste with dried basil, parsley and oregano
- ½ tsp salt
- Bring the tomatoes, water, marinara seasoning and salt to a boil. Turn the heat down to medium, then add the gluten-free pasta.
- Cook for 5-10 minutes, depending on the time it takes to cook the pasta according to the package's instructions (this will vary for different shapes or brands). Stir every minute or two to make sure the pasta doesn't stick together.