We all know pasta is just about the easiest thing ever to make, but I've been curious about this one-pan method by Martha Stewart. Apparently, if you make it in a shallow bit of water, you cut down on cooking time and have one less thing to clean. There are all sorts of recipes on the internet since that post went viral a few years ago. Since I probably make peanut butter noodles once a week, I decided to try my version of that.
The first time I did this, I used soba noodles (my go-to for peanut butter pasta). However, cooked this way, it gets waaaay to gummy and clumpy. You're going to want to use a spaghetti or linguini, since they require the longer cooking time needed to absorb the water. Plus, the pan ingredients are constantly being tossed around, so you need a tough pasta.
Look alive and make sure you're constantly moving that pan around! You can also use a pot to cook it, but I think it looks nicer served straight from the skillet. It tastes great hot, but will still be delicious served cold the next day. Add some rotisserie chicken or tofu, some wilted greens, and you've got a really quick and easy dinner.
One Pan Peanut Butter Pasta Noodles
8 oz. Linguini or Spaghetti
3 1/2 cups water
4 tablespoons soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon balsamic (or rice) vinegar
1 heaping tablespoon peanut butter
4 scallions, chopped
1 tablespoon sesame seeds
Put all of the ingredients except the scallions and sesame seeds in your pan. If the pasta doesn't fit your pan, break it in half. I used a 10.5 inch stainless steel skillet.
Turn the heat to medium high. When the water comes to a boil, set the timer for 9 minutes.
Every 30 seconds or so, use tongs or a pair of chopsticks to break up the peanut butter and stir the noodles around. Make sure they don't stick to the bottom of the pan.
When most of the water is absorbed and the noodles are peanut buttery, turn the heat off, and garnish with scallions and sesame seeds.