The one-pot pasta thing is all over Pinterest. It’s the extension of Pinterest’s Slow Cooker-Casserole-Cheesy Bake Culture that pledges allegiance to flag of tossing a bunch of ingredients in a pot and heating until soft and melted. You know, we wonder why our kids only eat chicken fingers or macaroni and cheese, but when you look at people’s Pinterest boards you have to wonder whether the child at hand is making the smart dining choice. How many times can a growing child with a developing palette be subjected to Sloppy Joe Tator (sic) Tot Casserole before switching to a diet solely consisting of Easy Mac and Lunchables?
And how to we expect them to understand that sundried (or oven roasted) tomatoes, roasted red peppers and brie makes for a creamy, earthy sauce for pasta? It’s impossible. Think of the children, people!
So, yeah, digressing. One-pot pasta.
As with most things in life, I was skeptical at how this would turn out with just water sitting at the base. I think this could be easily done with chicken broth to add some depth to the flavor, but the boiling draws out the flavors of the tomatoes, peppers, basil. The melted cheese lends an additional layer of flavor while thickening the sauce. And, for about $10, you get what might rank as one of the cheapest meals you will make all week.
WHAT WORKED: Brie. It’s a flavor. It’s a thickener. STOP! You’re both right.
WHAT DIDN’T: I had a freezer full of oven-roasted tomatoes, but I used the jarred sun-dried variety. Why? I forgot.
EASE OF PREPARATION: Easy.
BEST FOR: A quick, budget-friendly mid-week meal.
SERVE WITH: Crusty bread, a semi-dry white, or a crisp wheat beer.