I don’t know what is more magical- that I am posting my first recipe since Fiona’s birth, or this pasta. Both are pretty astounding if I do say so myself. It’s really only fitting that the first recipe I post as a Mama of 2 is so ridiculously easy that I was able to make it with a toddler at my heels and a newborn in my arms. (Well she was in a sling so my arms were free but still.) This is one of those recipes that you just have to try for yourself to truly see how cool it is, so I really hope you to.
First though. I have two babies! We are all hanging in there, figuring out our new routine, our new normal. Hugo loves Fiona, maybe a bit too much, which has been hard to reign in but we are managing. I’ve survived the last month because my wonderful Mama came for two weeks, cooked all our meals, cleaned, did laundry, and gave me the most wonderful gift of help to let me relax and bond with baby Fiona. Then I had the blessing of meals in my freezer which has made my days so much easier. Of course those ran out though and I had to start figuring out this whole, cooking, cleaning, toddler and newborn thing. This meal saved the day and I wish I had known about it sooner because it’s really so great.
You see everything in that first photo? As in everything that is in this delicous dish? You simply throw it all into a pot, cook it for 10 minutes are you are DONE. Yup. The pasta cooks along side the onions, garlic, tomatoes, basil etc. The pasta water mixes with all the other ingredients, absorbs into the dry pasta, and creates a fabulous saucy dish. Oh and don’t forget to top it all off with a generous amount of grated parmesan cheese to make it that much more wonderful.
Now the original recipe from Martha Stewart is a bit different but I think it leaves some room for adaptation. It calls for linguine, which is delicious but difficult for Hugo to feed himself so I switched it out. (Really any pasta would be fine!) I also added capers and chopped artichokes which added a nice acidity to the creamy parmesan and sweet basil and tomatoes. What else could you add? Well I really don’t know but I want you to try things out and tell me because I want to make this every day!
Thanks for your patience as I transition back into blogging. More recipes coming soon I promise!
- 12 ounces linguine or other pasta (I used gemini)
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon red pepper flakes*
- 2 sprigs basil, plus torn leaves for garnish
- 1 cup chopped artichoke hearts
- 1/4 cup capers
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt
- Freshly ground black pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
- In a large saucepan, combine all ingredients besides the cheese.
- Bring to a boil over high heat. Boil mixture, stirring and tossing pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season with salt & pepper to taste. Top with freshly grated Parmesan and olive oil.
Recipe adapted from Martha Stewart
*I went super easy on the red pepper flakes for Hugo's sake but this dish is fabulous with a little kick!