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Martha's "One-Pot" linguini with tomatoes and basil
On a recent episode of "Late Night With Seth Meyers" Martha Stewart
prepared "One-Pot" linguini with tomatoes and basil, which involved making a quick sauce with cherry onion, garlic, cherry tomatoes, and basil then adding several cups of water followed by raw linguini. Simmer until done. The whole dish takes less than ten minutes. I've posted a clip in alt.binaries.multimedia cooking: Message-ID: > Subject: Martha's "One-Pot" linguini with tomatoes and basil Linkto-NZB: http://preview.tinyurl.com/ksv4q94 I once saw Emeril do so something like this with lasagna noodles many years ago. The raw pasta is allegedly cooked in the sauce. I find this technique hard to believe. Has anyone ever tried it? What's the result like? -- Bob www.kanyak.com -- Bob www.kanyak.com |
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Martha's "One-Pot" linguini with tomatoes and basil
"Opinicus" > wrote in message ... > On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > > I've posted a clip in alt.binaries.multimedia cooking: > Message-ID: > > Subject: Martha's "One-Pot" linguini with tomatoes and basil > Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? I made spaghetti like that as a kid. The recipe was in the Betty Crocker Boys and Girls Cookbook. It was okay but I prefer the sauce cooked separately. And what is cherry onion? I tried to look it up but couldn't find anything. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 04:42:12 -0700, "Julie Bove"
> wrote: >what is cherry onion? It's a typo; specifically one-half of a cherry tomato. ;-) -- Bob www.kanyak.com |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 14:14:37 +0300, Opinicus
> wrote: >On a recent episode of "Late Night With Seth Meyers" Martha Stewart >prepared "One-Pot" linguini with tomatoes and basil, which involved >making a quick sauce with cherry onion, garlic, cherry tomatoes, and >basil then adding several cups of water followed by raw linguini. >Simmer until done. The whole dish takes less than ten minutes. > >I've posted a clip in alt.binaries.multimedia cooking: >Message-ID: > >Subject: Martha's "One-Pot" linguini with tomatoes and basil >Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > >I once saw Emeril do so something like this with lasagna noodles many >years ago. The raw pasta is allegedly cooked in the sauce. I find this >technique hard to believe. Has anyone ever tried it? What's the result >like? I'll guess a waste of food... how difficult is it to boil water and cook pasta, and not like it requires much time either. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 14:14:37 +0300, Opinicus
> wrote: > On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > > I've posted a clip in alt.binaries.multimedia cooking: > Message-ID: > > Subject: Martha's "One-Pot" linguini with tomatoes and basil > Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? > It sounds like a soupy mess to me. I've cooked cherry tomatoes and they give off a lot of juice. It is hard to believe the amount of water the recipe says to add would evaporate enough in 9 minutes (which over cooks the pasta, IMO) to make an acceptable sauce. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 08:15:50 -0700, sf > wrote:
>On Fri, 26 Sep 2014 14:14:37 +0300, Opinicus > wrote: > >> On a recent episode of "Late Night With Seth Meyers" Martha Stewart >> prepared "One-Pot" linguini with tomatoes and basil, which involved >> making a quick sauce with cherry onion, garlic, cherry tomatoes, and >> basil then adding several cups of water followed by raw linguini. >> Simmer until done. The whole dish takes less than ten minutes. >> >> I've posted a clip in alt.binaries.multimedia cooking: >> Message-ID: > >> Subject: Martha's "One-Pot" linguini with tomatoes and basil >> Linkto-NZB: http://preview.tinyurl.com/ksv4q94 >> >> I once saw Emeril do so something like this with lasagna noodles many >> years ago. The raw pasta is allegedly cooked in the sauce. I find this >> technique hard to believe. Has anyone ever tried it? What's the result >> like? >> > >It sounds like a soupy mess to me. I've cooked cherry tomatoes and >they give off a lot of juice. It is hard to believe the amount of >water the recipe says to add would evaporate enough in 9 minutes >(which over cooks the pasta, IMO) to make an acceptable sauce. Not sure that I disagree, but I do think it depends upon the pasta. Good quality pasta takes about 11 minutes. Janet US |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 09:37:56 -0600, Janet Bostwick
> wrote: > Not sure that I disagree, but I do think it depends upon the pasta. > Good quality pasta takes about 11 minutes. Barilla is good enough for me - I cook it the low number minus a minute which means 8. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Martha's "One-Pot" linguini with tomatoes and basil
Opinicus wrote:
> > On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > I've never heard of cherry onions. Just small ones, I guess. > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? I've tried it. The raw lasagna cooks fine as long as they are covered in sauce and covered with foil. Normally, I'll cook them first, just to be safe. G. |
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Martha's "One-Pot" linguini with tomatoes and basil
On 9/26/2014 6:14 AM, Opinicus wrote:
> On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > > I've posted a clip in alt.binaries.multimedia cooking: > > > Subject: Martha's "One-Pot" linguini with tomatoes and basil > Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? > It doesn't work well (IMHO) for thick noodles, like lasagna or giant shells. But elbow macaroni, spaghetti, egg noodles, linguini, etc work great cooked in the sauce *if* you can get the amount of water right and you don't mind that the sauce gets a little starchy. (a little starch in the sauce can be a good thing) Bob |
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Martha's "One-Pot" linguini with tomatoes and basil
"zxcvbob" > wrote in message ... > On 9/26/2014 6:14 AM, Opinicus wrote: >> On a recent episode of "Late Night With Seth Meyers" Martha Stewart >> prepared "One-Pot" linguini with tomatoes and basil, which involved >> making a quick sauce with cherry onion, garlic, cherry tomatoes, and >> basil then adding several cups of water followed by raw linguini. >> Simmer until done. The whole dish takes less than ten minutes. >> >> I've posted a clip in alt.binaries.multimedia cooking: >> > >> Subject: Martha's "One-Pot" linguini with tomatoes and basil >> Linkto-NZB: http://preview.tinyurl.com/ksv4q94 >> >> I once saw Emeril do so something like this with lasagna noodles many >> years ago. The raw pasta is allegedly cooked in the sauce. I find this >> technique hard to believe. Has anyone ever tried it? What's the result >> like? >> > > It doesn't work well (IMHO) for thick noodles, like lasagna or giant > shells. But elbow macaroni, spaghetti, egg noodles, linguini, etc work > great cooked in the sauce *if* you can get the amount of water right and > you don't mind that the sauce gets a little starchy. (a little starch in > the sauce can be a good thing) > > Bob It works really well for the Barilla Flat Lasagna Noodles to be cooked in the sauce at it bakes. it always turns out great. I only use Barilla Pasta so don't know about other brands. Cheri |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 10:25:37 -0700, "Cheri" >
wrote: > It works really well for the Barilla Flat Lasagna Noodles to be cooked in > the sauce at it bakes. it always turns out great. I only use Barilla Pasta > so don't know about other brands. Are you talking about the regular lasagna noodles or no boil? I use no boil all the time and love it! -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Martha's "One-Pot" linguini with tomatoes and basil
On 2014-09-26 2:05 PM, sf wrote:
>> It works really well for the Barilla Flat Lasagna Noodles to be cooked in >> the sauce at it bakes. it always turns out great. I only use Barilla Pasta >> so don't know about other brands. > > Are you talking about the regular lasagna noodles or no boil? I use > no boil all the time and love it! Is there really a difference between the regular and no cook lasagne noodles. I only make it once every year or two but I stopped cooking them long before the no cook noodles. The same goes for canelloni and other stuffed pastas. Just add a little extra sauce and cook them a little longer. |
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Martha's "One-Pot" linguini with tomatoes and basil
"Opinicus" > wrote in message ... > On Fri, 26 Sep 2014 04:42:12 -0700, "Julie Bove" > > wrote: > >>what is cherry onion? > It's a typo; specifically one-half of a cherry tomato. ;-) Ohhhhhh. Okay. |
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Martha's "One-Pot" linguini with tomatoes and basil
"Brooklyn1" > wrote in message ... > On Fri, 26 Sep 2014 14:14:37 +0300, Opinicus > > wrote: > >>On a recent episode of "Late Night With Seth Meyers" Martha Stewart >>prepared "One-Pot" linguini with tomatoes and basil, which involved >>making a quick sauce with cherry onion, garlic, cherry tomatoes, and >>basil then adding several cups of water followed by raw linguini. >>Simmer until done. The whole dish takes less than ten minutes. >> >>I've posted a clip in alt.binaries.multimedia cooking: >>Message-ID: > >>Subject: Martha's "One-Pot" linguini with tomatoes and basil >>Linkto-NZB: http://preview.tinyurl.com/ksv4q94 >> >>I once saw Emeril do so something like this with lasagna noodles many >>years ago. The raw pasta is allegedly cooked in the sauce. I find this >>technique hard to believe. Has anyone ever tried it? What's the result >>like? > > I'll guess a waste of food... how difficult is it to boil water and > cook pasta, and not like it requires much time either. I could see it if you were in a motel and had only one burner to use or something. But I only made it the one time when my mom said that it wouldn't work. It worked but it obviously wasn't memorable as I never did it again that way. |
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Martha's "One-Pot" linguini with tomatoes and basil
"zxcvbob" > wrote in message ... > On 9/26/2014 6:14 AM, Opinicus wrote: >> On a recent episode of "Late Night With Seth Meyers" Martha Stewart >> prepared "One-Pot" linguini with tomatoes and basil, which involved >> making a quick sauce with cherry onion, garlic, cherry tomatoes, and >> basil then adding several cups of water followed by raw linguini. >> Simmer until done. The whole dish takes less than ten minutes. >> >> I've posted a clip in alt.binaries.multimedia cooking: >> > >> Subject: Martha's "One-Pot" linguini with tomatoes and basil >> Linkto-NZB: http://preview.tinyurl.com/ksv4q94 >> >> I once saw Emeril do so something like this with lasagna noodles many >> years ago. The raw pasta is allegedly cooked in the sauce. I find this >> technique hard to believe. Has anyone ever tried it? What's the result >> like? >> > > It doesn't work well (IMHO) for thick noodles, like lasagna or giant > shells. But elbow macaroni, spaghetti, egg noodles, linguini, etc work > great cooked in the sauce *if* you can get the amount of water right and > you don't mind that the sauce gets a little starchy. (a little starch in > the sauce can be a good thing) > > Bob I always add a little cooking water to my sauce. Seems to add a bit of richness. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 15:10:17 -0400, Dave Smith
> wrote: > On 2014-09-26 2:05 PM, sf wrote: > > >> It works really well for the Barilla Flat Lasagna Noodles to be cooked in > >> the sauce at it bakes. it always turns out great. I only use Barilla Pasta > >> so don't know about other brands. > > > > Are you talking about the regular lasagna noodles or no boil? I use > > no boil all the time and love it! > > Is there really a difference between the regular and no cook lasagne > noodles. I only make it once every year or two but I stopped cooking > them long before the no cook noodles. No cook noodles are a lot thinner, they mimic a home made noodle rolled on the next to thinnest setting and dried. They are shorter and wider than the regular type. Even their texture is better AFAIC. Since lasagna with a billion layers of pasta and barely any filling isn't what I like, no boil works for me. I use two layers of noodles and fill the pan. If you prefer thicker lasagna noodles, fine by me. That's why they sell two types. > The same goes for canelloni and > other stuffed pastas. Just add a little extra sauce and cook them a > little longer. I don't make stuffed pasta like manicotti (that begins with a dried tube), tried it a couple of times and didn't like it. I can't buy fresh pasta rectangles here anymore, so it seems to me that no boil pasta would make a good cannelloni wrap if it was soaked first and made pliable. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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Martha's "One-Pot" linguini with tomatoes and basil
On 9/26/2014 6:14 AM, Opinicus wrote:
> On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > > I've posted a clip in alt.binaries.multimedia cooking: > Message-ID: > > Subject: Martha's "One-Pot" linguini with tomatoes and basil > Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? Before I started working out of a home office, I would make lasagna in the morning, cover it with plastic then refrigerate it. That afternoon, I would call home and ask one of the children to place it in the oven, and when we ate it, the lasagna noodles were fully cooked. Sitting in sauce all day, in the refrigerator, probably hydrated the noodles, or it happened while the lasagna was baking. It worked and the lasagna tasted fine. Becca |
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Martha's "One-Pot" linguini with tomatoes and basil
Opinicus > wrote:
> On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. In Liguria, pasta is sometimes cooked like risotto. Alain Ducasse once described the method and provided a recipe in the NYT. I posted the article: Message-ID: > <http://www.foodbanter.com/general-cooking/36223-cooking-pasta-without-draining-3.html#post234044> |
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Martha's "One-Pot" linguini with tomatoes and basil
"sf" > wrote in message ... > On Fri, 26 Sep 2014 10:25:37 -0700, "Cheri" > > wrote: > >> It works really well for the Barilla Flat Lasagna Noodles to be cooked in >> the sauce at it bakes. it always turns out great. I only use Barilla >> Pasta >> so don't know about other brands. > > Are you talking about the regular lasagna noodles or no boil? I use > no boil all the time and love it! I'm talking about Barilla Flat Lasagna Noodles that cook in the sauce as it bakes, no boil. They are just flat with no curly edge. I love it too. Cheri |
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Martha's "One-Pot" linguini with tomatoes and basil
On Fri, 26 Sep 2014 16:53:33 -0700, "Cheri" >
wrote: > I'm talking about Barilla Flat Lasagna Noodles that cook in the sauce as it > bakes, no boil. They are just flat with no curly edge. I love it too. For me, the edges of the top layer always get wavy on the perimeter. Not wavy like thick noodles with the permanent wave, more loose and gentle waves that look really nice IMO. That's how I know it's "done". I take it out when I see the waves. -- Never trust a dog to watch your food. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Friday, September 26, 2014 4:32:16 PM UTC-4, Becca EmaNymton wrote:
> > Before I started working out of a home office, I would make lasagna in > the morning, cover it with plastic then refrigerate it. That afternoon, > I would call home and ask one of the children to place it in the oven, > and when we ate it, the lasagna noodles were fully cooked. Sitting in > sauce all day, in the refrigerator, probably hydrated the noodles, or it > happened while the lasagna was baking. It worked and the lasagna tasted > fine. > > Becca I find the easiest way to cook fettuccine and similar shaped noodles is to cook them to just before al dente, drain, cool and store in the fridge. When I want top use them I just dunk them in boiling water for a few seconds and they're perfect every time. http://www.richardfisher.com |
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Martha's "One-Pot" linguini with tomatoes and basil
Helpful person wrote:
> >I find the easiest way to cook fettuccine and similar shaped noodles is to >cook them to just before al dente, drain, cool and store in the fridge. When >I want top use them I just dunk them in boiling water for a few seconds and >they're perfect every time. You're not a very Helpful Person, makes no sense to boil water for pasta twice |
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Martha's "One-Pot" linguini with tomatoes and basil
On 2014-09-29 5:06 PM, Brooklyn1 wrote:
> Helpful person wrote: >> >> I find the easiest way to cook fettuccine and similar shaped noodles is to >> cook them to just before al dente, drain, cool and store in the fridge. When >> I want top use them I just dunk them in boiling water for a few seconds and >> they're perfect every time. > > You're not a very Helpful Person, makes no sense to boil water for > pasta twice > Eggsackery. I have objected to him using the adjective Helpful when so much of his advice is not. |
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Martha's "One-Pot" linguini with tomatoes and basil
"Brooklyn1" > wrote in message ... > Helpful person wrote: >> >>I find the easiest way to cook fettuccine and similar shaped noodles is to >>cook them to just before al dente, drain, cool and store in the fridge. >>When >>I want top use them I just dunk them in boiling water for a few seconds >>and >>they're perfect every time. > > You're not a very Helpful Person, makes no sense to boil water for > pasta twice A lot of restaurants do that but they probably always have water boiling. |
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Martha's "One-Pot" linguini with tomatoes and basil
On Mon, 29 Sep 2014 21:23:20 -0700, "Julie Bove"
> wrote: > >"Brooklyn1" > wrote in message .. . >> Helpful person wrote: >>> >>>I find the easiest way to cook fettuccine and similar shaped noodles is to >>>cook them to just before al dente, drain, cool and store in the fridge. >>>When >>>I want top use them I just dunk them in boiling water for a few seconds >>>and >>>they're perfect every time. >> >> You're not a very Helpful Person, makes no sense to boil water for >> pasta twice > >A lot of restaurants do that but they probably always have water boiling. Most Italian restaurants reheat pasta, but unlike at home they serve pasta continuously. |
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Martha's "One-Pot" linguini with tomatoes and basil
"Brooklyn1" > wrote in message news > On Mon, 29 Sep 2014 21:23:20 -0700, "Julie Bove" > > wrote: > >> >>"Brooklyn1" > wrote in message . .. >>> Helpful person wrote: >>>> >>>>I find the easiest way to cook fettuccine and similar shaped noodles is >>>>to >>>>cook them to just before al dente, drain, cool and store in the fridge. >>>>When >>>>I want top use them I just dunk them in boiling water for a few seconds >>>>and >>>>they're perfect every time. >>> >>> You're not a very Helpful Person, makes no sense to boil water for >>> pasta twice >> >>A lot of restaurants do that but they probably always have water boiling. > > Most Italian restaurants reheat pasta, but unlike at home they serve > pasta continuously. Yes. |
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