- Pasta is something our family cooks for dinner
at least two or three times a week.
It's fast, satiating, and completely customizable.
In this video you'll find three different options
all made in one single pot
and the flavors and combinations range
anywhere from super healthy to a little bit indulging.
So whatever type you're craving, I've got you covered.
Cooking really isn't that hard.
It just takes a little creativity to keep everyone happy.
This is Sisi, Rowi, Nate's behind the camera and I'm Dzung.
We live in L.A. and I love sharing
my approachable family meal ideas with you.
We're all busy people so if I can whip it up
for my picky family quickly so can you.
Whatever you make though, just be sure to mix, mix, mix.
This first one pot pasta we'll be making
is a healthy salmon with vegetables.
I combine nuggets of salmon with fresh spring asparagus
that's sure to become part of your weekly rotation.
So first we're gonna start
by cooking off our salmon and asparagus.
Here I have a little more than half a pound of salmon
that's already been skinned
and I cut it into large chunks.
In my pot I'm gonna add a little drizzle of olive oil.
Let it get hot on medium heat
and then we'll cock off our salmon.
I'll add a hint of salt and pepper to taste.
Let it cook for a couple minutes until it's nice
and opaque on the outside.
As I'm cooking the salmon I'm making sure
to be super gentle so that the pieces
don't break apart too much
and the I'm gonna add one cup
of asparagus that I've also chopped.
I'll continue cooking everything for about three minutes
until the salmon is mostly cooked
and then I'll scoop it out into a bowl.
Now we can begin cooking our pasta.
Since salmon is pretty oily
it released a lot of it's natural oils
and I'm gonna use that to saute our garlic.
I have two large minced garlic here
that I'm just gonna add in
and saute it for about a minute until it's nice and fragrant
and now using my favorite jarred marinara sauce
I'm gonna add in about two cups.
You guys know I am obsessive about this marinara sauce
and so happy that they finally have it at Costco
and then to help the pasta cook
I'm gonna add one cup of water.
I'm using a third of a pack of linguini here,
so about a third of a pound
and this'll make enough for two servings.
(crack)
(giggling)
I'll break it in half, add it directly into the pot,
making sure it's completely submerged under the sauce.
I'll bring the sauce to a boil
and then turn it down to a simmer
and let it cook for 12 minutes
until the pasta is nice and al dente.
At this point you can choose to cover the pot or not,
but since I'm wearing white I'm gonna cover it.
Minimizes the splatter.
It smells so good.
Let's check on it real quick.
I will go ahead and give the noodles a stir
so that the ones at the bottom don't burn.
Okay, let's do a quick taste test
to make sure the pasta is al dente.
(upbeat music)
One more minute.
Once the sauce has cooked down
I'll add back in our salmon and asparagus
along with some chopped tomatoes and fresh basil
and then a hint of freshly grated Parmesan.
If you want specific measurements to all of these recipes
be sure to check out my blog
where I will have everything written out for you.
Now gently mix in the salmon and vegetables.
This smells so good you guys.
So earlier when I said this would make two servings.
It really depends if you like to eat a lot of pasta,
then definitely two servings,
but for me I think it could very well be three servings.
I'm gonna scoop a little bit into my bowl.
Make sure you get some salmon chunks and vegetables
and finally we'll garnish it with a little bit more cheese
and a sprig of basil right on top.
The salmon is perfectly tender, not dry
because we cooked it ahead of time
and we added it right back in before serving
and then the asparagus still has that nice crunchy to it,
which is what I prefer
and then the pasta is nice and al dente.
(upbeat music)
This one pot past combines
all of your favorite mediterranean flavors
into one simple dish.
It's the spaghetti alla puttenesca
and if you happen to be an olive lover, this ones for you.
So it's really quite simple.
I start by adding a drizzle of olive oil into my pot
and then I am gonna turn on the heat to medium
and now I'm gonna add some coarsely chopped garlic.
All I did was just smash it down
and just rough chop the garlic
and this will really infuse that nice garlicky flavor
into our sauce without burning it when we saute
and now I'm gonna add some anchovies.
I like using anchovie fillets
and if you haven't really used any before,
I highly recommend it.
I like the ones packed in oil.
It just adds so much umanmi and flavor into your dish
and it's quite big.
So I'm gonna add maybe four pieces.
The anchovies are really delicate.
So they break down very easily with the oil and the garlic.
So just kind of mash them down with your spoon
until they become kind of like a paste.
Alternatively you can always use anchovie paste,
about one tablespoon, or fish sauce.
Now I'm gonna add some capers
and the capers will give this dish that defining taste.
It's a little bit briny and little bit vinegary
and it blends together perfectly with our olives,
which I'm gonna be using two varieties here.
A black one and a kalamata.
The black one is a little bit more mild,
whereas the kalamata that was soaked in olive oil
has that kind of more pungent, kiki, olive taste
and to finish off our sauce
I'm gonna add one large can of crushed tomatoes,
one cup of water, and finally our uncooked spaghetti.
I'm using half a pound here,
or you can just measure with a pretty medium size handful.
I'll break the spaghetti in half
and then I'll just submerge it into the sauce
and let it come to a boil and simmer for 10 minutes
or until the spaghetti's al dente.
So just be sure to occasionally mix the spaghetti
so the ones at the bottom don't burn.
Also if you see that the sauce is absorbing too quickly
and the spaghetti's not fully cooked yet,
just add a little bit more water.
Almost ready.
This looks so good.
Our noodles are fully absorbed and cooked,
yet you still have a lot of sauce left over
for the final dish.
What I like to do now is drizzle it
with a little bit more olive oil so it gets nice and glossy
along with a hint of parsley, chopped,
so that we add a little bit of freshness.
One more mix and we are ready to serve.
Get some olives in there.
If you want it to have a spicy kick
you can always add a pinch of red chili pepper flakes,
which I'll do to one of them
and then I like to add some shaved Parmesan right on top
and then another fresh sprinkle of parsley.
I'll be honest I wasn't always an olive lover,
but this dish right here really changed my mind.
I worked at a pasta restaurant in college
and I resisted it for the longest time,
because I didn't like olives
and the thought of anchovies kind of scared me,
but when I tried it my mind was blown.
Let's see if it's blown again.
It's salty, it's briny, and I love the fact
that we cooked the spaghetti in the actual sauce,
because it absorbed all of the flavor
and it's perfectly al dente and soft,
just how I like my pasta.
- [Male] Hey Ollie, ready?
Go.
(laughing)
- This next one pot pasta hits all the right notes
if you're craving a cheesy Alfredo or a mac and cheese,
except we elevate it by adding a creamy
and savory bite from the Gorgonzola.
It's for one of those more decadent dinners.
So we're gonna start by boiling off our pasta
and I'm gonna cook it in salted water for 12 minutes.
So technically it's not all made in one pot,
all at once, like our last two,
but we're still just using one pot here
and it's really simple.
I'm gonna cook two cuts of shell pasta
in boiling salted water for 12 minutes.
Once it's done, I'll drain it and set it aside
and now our one pot magic begins.
Using the same pot I'm gonna add
one to two tablespoons of butter, let it melt,
and then I'm gonna add in two cloves of minced garlic
and let it cook for about two minutes
until it's nice and fragrant.
Once that's done I'm gonna add one tablespoon of flour,
let it cook to get out that raw taste
and then we're gonna pour in our half and half, slowly.
The reason why I'm pouring the milk in slowly
is so that we don't get any clumps.
So while you're adding the milk, make sure to whisk
and stir any clumps of the flour out.
I'm making a cheesy smooth sauce
and this is where the cheese comes in.
I have half a cup of shredded Parmesan
and then I'm gonna add half a block
of our Gorgonzola cheese.
Now if this is where you can kind of eyeball everything
if you don't like it too pungent,
you can just use a little bit,
but if you like it a little bit stronger,
go ahead and use a little bit more.
Our sauce is starting to thicken
so now I'm gonna add the shells back in
and then to make it a little healthier,
a giant handful of baby spinach and some chopped tomatoes.
It's all about balance here.
Some salt to taste and we'll give it a mix, mix, mix, mix.
All right, this is perfect.
Let's eat.
For this one a little bit goes a long ways.
So this size is perfect enough for me.
The sauce is cheesy with kind of a nutty sharp bite,
just how I like it.
Another option instead of using shell pasta here
is to use ravioli.
A cheese ravioli goes so well with the sauce right here.
Trust me on that.
Anyways, I hope you guys enjoyed the three pasta options.
They're all pretty healthy
and very simple to make all in one pot.
If you guys recreate any of the dishes
I would love to see them on Instagram.
So tag me at honeysuckle,
'cause it's my favorite thing to see
and be sure to give this video a like.
Don't forget to subscribe and I'll see you guys next time.
Bye.
That was really good.
(giggling)
(light music)
All right, this one was excellent,
but let's move onto our next one.
(achoo)
(crack)
(laughing)
Ready?