ONE POT PASTA
100 Comments


– Hello, everyone. It’s Barry here. Welcome to My Virgin Kitchen. I hope you are well. All right, in case you can’t hear, behind me we’ve got some
builders working outside our house today. Amazing. If we haven’t had enough of that. But hopefully the microphone
won’t pick up too much. We are making an amazing
one pot pasta today. It’s one pot spaghetti. I’m using prawns, a.k.a.
shrimps, but you could make it completely vegetarian. You could add any meats
that your heart desires. So the ingredients, all
the full steps and write up has been done at
myvirginkitchen.com, so have a little listen, and check out there. Let’s crack on and do it. It’s so simple, I don’t
know what to do for the rest of the video, really. I could always promote
my new book, couldn’t I? Sorry, I am gonna be plugging this a lot. I’m super proud. This is a one pot
recipe, so you need about five billion pots. No, you just need this one big saucepan. The prep is minimal, too. We’ve got an onion, which I’m gonna slice with my gadget, and three tomatoes which we’re just gonna chop roughly. Love that. Love that so much. In fact. I don’t know if this is gonna work. Let’s give this a go. Oooh, no, that didn’t work. Sort of. Apart from the head bit there. Yeah, got a few tomatoes in there. But conclusion, chop your tomato. I just found another gadget. (laughing) That’s better, but of
course, you could just dice it yourself. To be honest, that is much quicker. These gadgets are like
taking over my life. Cha-ching. Believe it or not, as Homer
looks on in disapproval, that is most of the prep, all done. Easy, isn’t it? So get your pan ready. We’re using a mixture
of oil and butter today, so you could just use your
standard oil like normal, or, if you’re feeling
extra cheeky, you could go all out butter. Very naughty, but we’re all
naughty sometimes, aren’t we? We’re gonna mix it
together, it’s gonna give it a slightly nutty flavour. A bit more cheeky, let’s put it that way. All right, so off the
back of the last video, you’ll know that the hub
wasn’t working, it now is. We’re all safe, folks. In goes the oil, and the butter, boom. Just let it sort of swirl
around in there, begin to melt a little bit. Get yourself a wooden spoon ready as well. Which, whenever I don’t
cook using a camera now, I tend to use it as a microphone
and sing power ballads. ♫ Since you’ve been gone ♫ Since you’ve been gone Sorry about that, I
got a bit carried away. Now, anyhow, the one
thing I did forget to say about this recipe today is
a lot of the ingredients we’re using is frozen,
which often is cheaper at the supermarket. You can buy frozen onions,
I happened to have an onion there, which you saw me slice that up. But if they’re frozen,
they tend to be already sliced as well, so it’s super lazy. Got a few tomatoes in there, as you saw with my gadget. So yours won’t look like this completely. It won’t have the tomato in there yet. But the onion goes in. Wah wah wah, make noises if you want. Little bit of pepper from
the butt of a Dachshund. Mixy, mixy, mix. This is actually some
frozen garlic that you can get in the supermarket. If not, use about two garlic
cloves, which I’m just gonna add that in there,
estimate there, about a teaspoon and-a-half. Mix that through. I love the frozen garlic
as well, ’cause you can buy this in the supermarket
and you haven’t got to chop it up or anything like
that and get smelly fingers. Let this sort of cook away
for about five minutes or so just to soften up and release… Oh my gosh, the kitchen’s
smelling amazing already. Hey guys, is it smelling good? That is looking amazing, folks. So we’ve got our tomatoes from earlier. Chuck those in there. Wah wah wah wah wah, that’s
my official stirring noise now, wah wah wah. And then only a little bit. This is some coriander that
we use later on just to garnish it, but mostly the
stalks, a few leaves in there. They’ll just wilt as well,
so stir that through too. So all we’re looking
to do right now is just soften up those tomatoes. Let’s give that, I’d say
another four to five minutes. What I like about this
recipe, is I make lots of variations on it, but
it’s very, very easy to scale up and customise. You could add so many
vegetables to this as well. Actually you could grow
butternut squash, I did that once and that was really
nice, for sort of an autumnal vibe, oh yeah. Hello, mum. – [Mom On The Phone] Hello. – My mom’s asking me
if I want a spray tan. If you see my SnapChat
the other day you would’ve seen she’s got a pop up tan. All righty, that’s looking good. Some juices come out
of the tomatoes there. It doesn’t matter that
it’s wet because we are right now adding in chicken stock. You could use beef stock, you
could use vegetable stock, you could even use fish stock,
it is that blooming flexible. If that tomatoness isn’t
enough for you, that’s good, because we’re adding in some
pasata now, which is really nice, it’s got a mix of
chopped tomatoes, really finely chopped with basil in there. Wow, I’m not sure if you can
hear that, it’s really loud. This is where I’m really
going to customise it. Okay, so here you could
add things like sriracha, this, boom, looks like
sriracha a little bit, it is sweet chilli sauce,
so a good tablespoon of that going in there. Feel free now to season
it, maybe even add some balsamic vinegar, worchestershire
sauce, whatever you like. Just put your favourite things
in there, apart from cake. Cake wouldn’t be good right now. Okay, another thing from the
freezer, these are little (laughing) they look like little
green people that you see in the cartoons. Actually, frozen spinach, okay. So that can just go straight in there, it will thaw out in the heat. Fresh spinach as well, it’s
about 100 grammes, okay, so whichever you go for. And a good handful of peas. All right. So you can see how frozen they are. Randomly, do you know the
best way to cook peas, apparently, is in the microwave. On the packaging of most packets of peas, it just suggests, best
cooked in the microwave. I wonder if that’s
’cause it cooks ’em from the inside out or something. But I love peas. So all I wanted to do
is bring this to a boil, and as you can tell, I’m
not really rushing because when we’re adding the frozen
ingredients in particularly, it’s bringing the water temperature down. Now this is some fresh pasta. That’s actually linguine,
it’s not spaghetti, but I tend to normally use spaghetti. Believe it or not, the shop
didn’t have any spaghetti in there. I went there quite late
last night, otherwise I get stalked by the people
on Instagram and SnapChat. True story. The good thing about it being
fresh pasta as well, is that it will cook almost instantly. It only takes about five
minutes compared to the standard dry pasta. But that would work exactly the same, too. You just dump that in and
just boil it a little longer. It’s still a one pot. Remember to make sure you
stir all the ingredients right up from the bottom as well,
let them all intermingle. I’m loving the fusion of colours there. In the nicest way, it looks
like a posh pot noodle right now, but I just had a
little taste off the spoon. Which is a great thing, you
can tweak it as we cook. It’s tasting really good. All right, that’s simmering away nicely, but while there’s still a
little bit of water in there, boom, in go our jumbo prawns. These have been peeled,
by the way, as well, okay. They tend to take about
five to six minutes to cook through when they’re like this. So we’re just gonna sort of
delve it, is that the word? They’re gonna deep sea
dive into all that flavour. That heat is starting to thaw out already. We’re gonna let this cook away. And it should reduce down, too. Can you stop foraging, mate? And you? They know I’m doing a video,
they’re on the lookout. So all we’re doing is
letting that simmer away. Do stir it every couple
of minutes, and I’m not going to season it any
more than just adding that little pinch of
salt that you’ve seen. Really that is how easy it is. We’re just letting this
simmer through, but as it is like that. If you like it a little
bit more wet, a bit more juicy, a kind of soup vibe, you’re done. Well, as long as you cook
your prawns for six minutes. I absolutely love lazy
recipes, ’cause I can just keep my eye on it and have a coffee. While it simmers down,
all I can do is do some sort of romantic moment where
we delve into the delicious (laughing) one pan pot. Look at this, you’re in there right now. Okay, all righty folks,
it is time to serve it up. So straight out of the
pan, I’m just gonna spoon, even though I’m not using
a spoon, I’m using tongs, the spaghetti on there. It is full of flavour in there. You see that? So you know what, a slotted
spoon would be way better, check that out, boom. Pile it on there. Loving that. That is, that’s enough. We’ve got enough for at
least two to three good adult portions there. Give it some black pepper. Wah wah wah wah wah. That is my new noise, folks. This is some fresh grana padano cheese. I’ve actually been offered
the chance to go out to Italy and learn how this stuff is made. Not ’til November, but I
think I’m gonna do it, folks. Look out for a video on that. That should be really cool. Cheesy, cheesy, cheesy, and then just a sprinkle
of coriander on top. Now a lot of you guys
have been saying, Barry, your presentation’s
getting good, look at that. That ain’t too bad, is it? Apart from that bit. But to be honest, folks, it doesn’t matter what it looks like, it’s
what it tastes like. Oh my gosh, I’ve left it
for a couple of minutes, and the cheese is all sort
of mingled in on the top, it’s gone creamy. Mmm, oh my word, it’s
one of the best ones I’ve ever made. Stonkin’. And the great thing is,
using some of the frozen ingredients, we can
actually, once it’s fully cooled down, we can freeze
it and make it in bulk, or batch make it, whatever you call it. So there we are, folks. If you’ve got a recipe
request, do let me know down below, I’ll give it a go if I can. Follow us on social
media for loads of behind the scenes bits and bobs. Subscribe for regular
recipes and food fun. Don’t forget to pre order
my book if you wish to, and don’t forget there
is also a weekly podcast which is free on iTunes,
Stitcher and stuff, you can download, and
people are loving it. So, cheers. Give that a go, honestly, it’s phenomenal.

100 thoughts on “ONE POT PASTA

  1. Enjoy and play around with this recipe folks! Here's the full method and ingredients http://www.myvirginkitchen.com/recipe/one-pot-pasta

  2. One pot pasta:

    First ingredient, ONE MARIJUANA.
    Second ingredient, pasta.

    Alright ill see myself out.

  3. Posh Pot Noodle, now there's something for you to sell to whoever owns the Pot Noodle brand these days… 😛

  4. You really should look up the word "dachshund" on Leo and listen to the pronunciation – it's the right one there😬

  5. nawhhhhhh this looks soo good and even my mum would be able to make this, she has a paralyzed left arm and finds it very hard to cut veg and things and i''ll 100% tell her about this!!

  6. Hi Barry, I would find it super interesting to find out how that particular cheese is made. Just thought I'd let you know that if you do go to Italy I would love to see that video!

  7. Hi! Looking amazing, as always. Extra lazy tip: if you use dry pasta and cut your vegetables really thin you don't even need to "precook" them, just throw everything in the pan with the water/stock and boil for 10 minutes.

  8. You should try/test Iceland frozen foods, they have loads of new stuff and it all looks really interesting 😊

  9. "I went there quite late, otherwise, I get stalked by people on Instagram or Snapchat.. true story."
    Well, now they know when you go there! 😆

  10. I'm not really a pasta guy but this looks really good! Love the one pot idea too! I'm wayyy too lazy to wash a bunch of pots/pans. THANKS, BARRY!

  11. Because of the spinach it is not save to freeze this pasta. You shouldn't reheat spinach. If you know you want to freeze it don't use spinach.

  12. Yum! I'll have to look out for some of that frozen garlic, I don't like the jarred stuff. Where's your retro fridge?

  13. LOVE these simple, easy recipes. I'm really lazy in the kitchen so whenever I see something simple enough to try it inspires me to cook

  14. I'd really like to give this a go but I happen to dislike onion.
    Does anyone know something good to replace the onion with so that I can at least lower the amount of it? We normally use leeks instead.

  15. i like that you don't mind using pre prepped ingredients in your cooking. all the cooking shows on tv or the net seem to really rag on that practice, but for the average person, we dont have that kind of time. its refreshing to see someone being "relatable" in their cooking vids

  16. I like your video but I prefer it again if it uses an easy material especially for those who like to ride the mountain…???

  17. Heyala Mr. Lewis!

    My name is Danny and I like to try to watch your channel as often as I can. You have some really awesome content!

    You ask on your show sometimes for ideas and recipes, so I figured I'd contribute:
    ———————————————————————————–

    #1 Sekanjabin – Origin: Iranian, Time Frame: Approx. 5000 B.C.
    + 2 LARGE Bunches, Fresh, Mature Mint Leaves (or Mint Essential Oil, Food Grade, about 10-20 drops, if fresh leaves are out of season, or you can't find… Peppermint seems

    best)
    + 10 C sugar/honey (preferablly Honey if cheap enough, original recipes call for Honey of course)
    + 10 cups water
    + 4 cups Apple Cider Vinegar
    + Large Stew Pot

    = Bring water and sugar to a boil to dissolve sugar.
    = Add vinegar and lower heat to a simmer and let cook uncovered for 20 mins.
    = Remove from heat and add mint.
    = Let cool overnight, strain and bottle.

    This recipe works with any type of vinegar (like apple cider), just don't use distilled. Any type of sugar could also be used, like agave, cane, or beet but of course Honey

    would have been readily available in ancient times as well, so it was used heavily in this recipe not only as a sweetener but also for its antiseptic and preserving qualities.
    ———————————————————————————–

    #2 Meat Pockets – Origin: Unknown, friend introduced them to us.
    + Croissant "Crescent Roll" Dough (can be the pre-packaged "in a tube" type)
    + Meat (and some veggies if you like, just make sure they are less wet ones, as the dough WILL soak up water and give you soggy bottoms)
    + Spices
    + Cheeses

    = Cook the meat, brown it a little even.
    = Spice it some as you cook it.
    = Cook any veggies you have you are going to throw in it any way you like… IF you are going to put in vegetables… I recommend hearty vegetables like turnips, water

    chestnuts, hearts of palm, artichoke hearts, sauteed or fresh mushrooms, cooked or raw carrots, etc. You can use things like tomatoes and lettuce or spinach, just keep in

    mind any water in anything WILL soak into the dough as it cooks out of such veggies.

    Once all the filling ingredients are cooked… now we get to make the pockets…

    = Take Croissant "Crescent Roll" dough in squares, you can take one and fold it over in a triangle, take 2 pieces of dough and slap them together around the filling… feel

    free to experiment… but take the dough, place enough filling to fill the pocket… put cheese in there if you want, whatever cheese you like that you think will work…

    fold or crease or whatever into a pocket… think Hot Pockets.

    = Take filled pockets of tasty goodness… place on baking sheet lined with parchment paper (preferablly) and cook in accordance with whatever baking instructions you need

    for that dough you have… cook them until they are puffy and a light golden brown.

    = Let Cool.

    = Eat.

    We found that if you simply take ground beef or venison "hamburger meat" and spice it with Lawry's or "Seasoned/Seasoning Salt" and simply cook it and brown it with some

    butter or olive oil, then take that and some sliced cheese; provolone, cheddar, and pecorrino romano; and pocket that between 2 squares of croissant dough… then bake that

    until the dough is puffy and golden brown… mmm MM!!! SO TASTY!!! Makes a Cheeseburger pocket!
    ———————————————————————————–

    #3 Sage Tea – Origins… Ancient, we are fairly certain Medevial Europe.
    + Fresh Sage
    + Water
    + Large Pot.

    = Take fresh Sage leaves (dried can work I'm sure, we just have not tried it yet).
    = Boil in Water just like Black Tea.
    = Get as good ruddy red color out of them as you can.
    = SQUEEZE the leaves as much as you can.
    = BOIL AGAIN in fresh water (we noticed the second steeping seemed to get a MUCH Stronger reaction from the leaves, but this may be our local water supply, the leaves

    themselves, or the way we boiled them, your results may vary).
    = Squeeze again and either toss the leaves or you can do a third time if you like, can make the resulting mixture a bit stronger and darker.
    = Put both batches together in one large closed jar.
    = Place in refrigerator for 24-48 hours.

    You can try the tea as soon as it is steeped… but it seems to not have as much flavour and is not anywhere NEAR as strong and "Sagey" as it is after letting it age for

    24-48 hours… and oddly enough… it seems to actually get DARKER AND STRONGER with time! I drank a bit of it a few minutes after making it and it was weak and very watery

    tasting. I left some out that whole night by mistake, and had a large jar of it in the fridge as well… and both of them got darker in colour and WAY stronger in flavour!

    It has been at least a week now… and it looks and tastes just like fresh brewed black tea with a hearty sage flavour in the background. VERY Tasty!

    ———————————————————————————–

    And there you go! Three recipies fo' yo FACE! 🙂

    😛

  18. I kinda want try cooking one pot pasta, but on the other Hand I feel like the rest of my italian dormitory would gang up on me and lynch me for insulting Pasta or the "right" way to cook it.

  19. This looks amazing! Going to try it out for my family and see what they say 🙂 thanks for another great recipe !

  20. How would you do chicken? You would have to cook it in a pan or just have bland boiled chicken? I'm allergic to shellfish

  21. whats up with you brits and peas? when i studied abroad in wales every where we went we got a side of peas. from wetherspoons to your mom and pop restaurant fish and chips and boom peas, burger with mint jelly and french fries and boom peas. they were everywhere

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