one pot orecchiette pasta

mangold-und-gedeckter-apfelkuchen-1945-bearbeitetThis week I made this delicious fall inspired 30 minutes one pot orecchiette pasta dish. I found some beautiful heads of swiss chard when I went to my favorite fruit and vegetable shop. So we made this dish using some swiss chard, fresh tomatoes and bacon. Have you heard about one pot pasta yet? Or have you already made some? If not, it´s a super convenient way of cooking pasta, as it´s name already says: using only one pot. The pasta basically cooks in the sauce, which makes the pasta taste even better because it absorbs all the sauce. No need to use another pot or drain your pasta either! Perfect for an everyday dinner! mangold-und-gedeckter-apfelkuchen-1885mangold-und-gedeckter-apfelkuchen-1904This is what you will need (for three portions):

  • 300g orechiette
  • 1 large onion, chopped
  • 2 small garlic cloves, sliced
  • 3 bunches swiss chard, chopped
  • 100g bacon, diced
  • 600g sieved tomatoes
  • 2 handful cherry tomatoes, cut into halves
  • a handful of fresh herbs: basil, rosemary, thyme, bayleaf, sage
  • salt and pepper for taste
  • olive oil for frying

feta or ricottamangold-und-gedeckter-apfelkuchen-1929                                                                                                        Prepare the ingredients: Chop up the onion an the swiss chard. Dice the bacon and half the cherry tomatoes. Heat a large skillet with olive oil on medium-high temperature. Sauté the chopped onion and the bacon for about two minutes until the onions turn translucent. Add all of the cherry tomatoes, the sieved tomatoes, the herbs, garlic and the orecchiette pasta. Cooking the pasta in the sauce takes way longer than in water, since it does not cook at 100°C. So allow the pasta to cook for about 20 minutes. After cooking the pasta for 10 minutes, add the chopped fresh swiss chard, stir everything well and let the dish cook for another 10 minutes or even longer depending on when your orecchiette taste al dente. Last but not least salt and pepper for taste, crumble some feta or ricotta cheese on top and serve!

Bon Appetit!

xx

Nadjamangold-und-gedeckter-apfelkuchen-1982

 

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