On pot pasta cover

One Pot Pantry Pasta

By Christopher Miller

On pot pasta cover
Serves 4-6
Active Time - 15 minutes. Total Time - 15 minutes

8 oz linguine (or any pasta on hand)

Extra virgin olive oil, as needed

2 large garlic cloves, peeled and minced

½ cup sweet onion, finely chopped

2 anchovy fillets, such as Conservas Ortiz Gran Seleccion in Olive Oil, drained and chopped

10 oz cherry tomatoes

3 oz dry white wine

Salt, as needed

Black Pepper, as needed

Parmesan Cheese, freshly grated, as needed

 

 


1 - In a medium to large saucepan, bring enough water to a boil, add a few pinches of salt, and cook pasta. Check for doneness at 8 minutes. Cook longer as needed.

2 - Strain pasta, drizzle with olive oil, set aside. I like to keep it in the strainer and stir occasionally as it’s cooling.

3 - Bring that empty saucepan back to the stove (no need to wash). Over medium heat, warm up about 1 oz of olive oil and add the minced garlic. Cook until just turning brown.

4 - Adjust the heat to low, add the onions, and cook until browned. 

5 - Add the anchovies, and stir until melted in.

6 - If the pan is getting dry, add a little more olive oil. Adjust heat back to medium, and add tomatoes.

7 - Cook until tomatoes are blistered. Add white wine, stir, and reduce for about a minute. Sauce should be brown and thick.

8 - Stir in your pasta and coat with the sauce. Add a few pinches of salt.

9 - Sprinkle with grated parmesan.