- Today on GardenFork, our
version of one pot pasta.
Here we go!
Hey everyone!
It's the week I want to make pasta,
and I'm in the city,
and my garden, the tomatoes
are all tapped out upstate.
So I'm taking a little trip.
We're gonna make one pot pasta,
which will be a lot of fun.
And I'm gonna take you
to a farmer's market
I like to go to here in the city.
It's in Manhattan.
It's called the Union
Square Farmer's Market.
It's one of the biggest around.
I think it's one of the first in New York.
But I kinda want a
little field trip today,
so I'm gonna take you along with me.
And then we're gonna make some pasta
'cause I love pasta, as you know.
Ready?
Here we go.
(lively, melodic music)
(gate beeps)
(subway train clanks)
(people conversing)
So if you're coming to New York,
stay away from the tourist spots.
Come down here to Union Square.
You can get your lunch.
You can people watch.
There's a dog run right over there.
Just try not to bump into people
while you're talking to your phone.
(train chugging)
All right, let's look
at what we have here.
A big bunch of kale,
and this is one pint that I rinsed off.
You're not gonna need all this kale.
You're gonna need about half of that, so
there you go.
Have you guys ever seen this trick
for pulling the stems off of the kale?
Let me show you here.
You have your kale, like this,
and then you take your fingers and just
(kale snapping)
pinch 'em.
Oh, and it goes away like that.
Let's do that again.
You have your kale,
and then you just take your fingers
(kale snapping)
and well there's still some stem on there,
but if you loosen your grip a little bit.
Well that's pretty good.
I mean the stem doesn't
have to be completely gone.
It takes away the big part of the stem,
and I'm okay with that.
We're gonna just take all our kale,
chop it coarsely and then rinse it.
I always rinse kale after I've chopped it,
'cause it just seems like it's easier.
I think it gets cleaner that way.
You could just roll this up.
This could be a little sharper.
For our cherry tomatoes, it's
a pint of cherry tomatoes.
Oop, there they go.
I just take a bread knife.
I think that's the best
thing for slicing these,
and just cut 'em in half.
(gentle, rhythmic music)
In a perfect world this goes very quickly,
but they like to roll.
There you go.
Boom, you're done.
(stove igniter clicking)
You want a pot
that you can put a lid on,
but don't put the lid on yet.
Two cups of water in here,
bring that to a boil.
So I did not invent this
recipe, how surprising.
GardenFork's very derivative,
it's kind of this eclectic DIY show.
Cooking is one of the things.
And the New York Times
just did a cookbook review
of a bunch of cookbooks,
and one of them is Anna Jones' cookbook
called A Modern Way to Cook.
And she is I'm pretty sure is the author,
the original author of the
one pot spaghetti recipe
that's flown around the
internet for a while here.
And we haven't done it here on GardenFork,
and I was like, well I like
pasta, so let's do this.
I'm doing a half portion, half size.
I'm doing it for two people.
So if you want to bump it up,
double or quadruple it, have at it.
And thank you to the
Times and to Anna Jones.
I'll link to the book
that she has out now,
in our show notes, all right?
Half a box of spaghetti, okay?
So that's a box.
We'll take half of that.
This is gonna be elegant.
And then I do kind of a cheater thing,
but I take this
(spaghetti snapping)
and I break it in half.
It cooks faster that way.
1/4 cup of olive oil, cherry tomatoes,
and a zest of one lemon.
I don't have a zester here
so I'm just using a thing,
a little cheese grater.
Use what you got.
Make sure you wash this
lemon before you do this.
You're gonna have to
stir this a couple times
while it's cooking.
You want to separate the pasta
so it doesn't stick together.
And also it's gonna help
break down the tomatoes.
This is a little, I should
have stirred it before,
I'm sticking together,
having pasta sticking.
That's another reason I split it in half.
Let it go.
All right, while that's cooking away,
have you guys made the one pot spaghetti?
I'd be curious to see
what you guys learned,
'cause I learn from you.
I always appreciate the comments
in the comments below here.
And if you want to watch
some more GardenFork
there are links below, and
at the end of the show,
for more about my world.
I mean GardenFork is just,
I just kind of have this
eclectic mix of DIY,
and cooking, and fixing stuff,
and even stuff like sewing machines,
which I think are amazing.
Anyway, let's go watch the
Labradors while that cooks, 'kay?
Important thing before we go,
take the lid off
(bubbling)
and let it simmer, while
we watch Labradors.
(dogs barking)
(bouncy, playful music)
(water splashing)
(dog panting)
That's pretty close darn done.
We'll have to do a
little test on the pasta.
But what's going on here is the pasta,
the water's evaporating,
so the starch level of the remaining water
makes it starchy and thick.
The cherry tomatoes cook down.
Oh, I forgot to put in the kale, hold on.
When all else fails read directions, so
I'm gonna throw the top back on
just to steam this down a little bit,
it'll cook it down faster,
and turn up the heat a little bit.
Not unusual in my kitchen
to forget ingredients,
but that's the beauty of GardenFork.
(sizzling)
Turn the heat off.
Mix that in.
That shoulda gone in a little earlier,
and I think I burned the
bottom of the pot a little bit.
Oops!
We have a whole video series
about caring for cast iron,
and whether you can use soap on cast iron.
I'll link below in the
show notes to those videos.
(soft, jazzy music)
As my friends know, I love pasta,
and I love cheese and kale, and tomatoes.
I love stuff that's simple like this,
so here we go.
(chomping)
I've read about this recipe for a while
and I thought, oh, you know?
But wow!
It really works.
I'll link to the recipe below here.
Thank you Anna Jones, and
I'll link to her cookbook.
And thank you to the New York Times
for reprinting the recipe.
How cool is this?
What do you guys think?
Your thoughts, have you made this?
What can we do to make
it better or different?
What's your take on one pot pasta?
You want to watch more of our shows
there's a link here,
or there, or up there,
and down in the show notes, all right?
