Off-roading martha stewart's one-pan pasta
Ragout and stew
Italian cuisine
I’ll get straight to it. We are a no garlic, no onion household. That’s right. No. Garlic. No. Onion. <br /> <br />My Partner has gut health issues and after going through the seriously awful FODMAPs process of narrowing down what works and what doesn’t work, we arrived at the conclusion that he really can’t eat onion and garlic. <br /> <br />As a woman of South Asian descent, trust me when I say, this was cause for concern. Could I be with someone who can’t eat garlic and onion?! How will this work? What will we eat? <br /> <br />As it turns out, there is a fix to this. Whole onion and garlic infused or pan fried into oil works (as best it can) and microscopic amounts of onion and garlic are okay (think Better Than Bouillon). Is it a pain in the butt? Yes. Is my Partner worth it? YUP. <br /> <br />So I’ve had to “off-road” many, many recipes. But I was nervous about the One-Pan Pasta because it cooks so quickly once everything is together. Typically, I have to let things sit and infuse to coax out every little bit of flavour that I can from a whole piece of garlic or onion. <br /> <br />In the end, what I came up with was darn tasty. Surprisingly so! <br /> <br /> Side note: I’m kind of picky about my tomatoes. I’m not a fan of cooked, chunky, tomatoes. The shriveled peels really throw me for a loop and make me sad. If this isn’t an issue for you, ignore step 4. <br />
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