So I came across a number of recipes online for something called ‘one pot pasta’. The idea is that you sling everything – pasta, ingredients for the sauce, water – into a pan, and just sort of stir it about until the pasta absorbs the water and miraculously, you are left with perfect pasta and sauce. Except that is not what happens. I can honestly say that this is a crime against pasta.
Now I know the idea of the all in one was always going to be controversial, and I have to say I wasn’t particularly convinced either, but curiosity got the better of me and I had to know for sure. I’ve heard of the ‘risotto’ method, and I get the idea of the starchy, creamy sauce, but this, THIS, was precisely the consistency of…wallpaper paste. Use your imagination. My mother reads this blog. The sauce was the very definition of gloopy. The pasta was just about passable as ‘cooked’. It could have been used to glue things together in place of, say, Araldite. It was horrible, truly, BUT the bigger, more important question here is, WHY? Why bother? To save yourself from washing up ONE extra pan? Well, maybe it’s easier to just chuck everything in at once, I hear you saying, rather than cooking out an onion for a sauce for example, before adding other ingredients. Well let me tell you, it isn’t less effort, because you have to stand there and stir the bloody thing, the most effective way to do this being to use tongs. Ever tried to use tongs for any sustained period of time? It’s quite taxing on the wrist, actually. Taxing on the wrist and at the end you’re left with a sticky mess (I feel this marks the moment when my mother stops reading forever).
The pan is soaking in the sink, because the ‘sauce’ stuck to the bottom of it. The pasta is in the bin. Talk about a problem that didn’t need solving.