Piquant Smoked Paprika Pasta, from One Pot, Pan, Planet
Finally,
a winner!
This
was delicious: I had all the ingredients on hand--well, *somebody* ate most of
our Manchego cheese, so I used shaved Parm for the topping, and it was fine.
The recipe calls for 2 tsp. of smoked paprika, and I'm not a huge fan, so I
used one, and one of regular paprika. But seriously, who writes a recipe
calling for FOURTEEN ounces of pasta? Why not 12 or 16? If Anna Jones can write
a cookbook, she should do the math. Anyway, I had a 12-ounce bag of bowtie
pasta, and that's what I used. And I used the entire amount of vegetable stock,
figuring that it was needed at 5300 feet. Guess what? I needed another 1/4 cup
when I removed the foil, because the pasta seemed too dry on top.
It
was really good, definitely a keeper. We both enjoyed this dish, and the best
part is that the prep, from start to putting it into the oven, was less than 30
minutes. There was very little cleanup--this would be a great dish for a casual
get-together or to take somewhere like a potluck, because once it is in the
oven, there is little left to do. The fennel and olives made it better and
lighter than the usual dense or ultra cheesy pasta bake, too.
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