Amazing One-Pan, no-chop PAN PASTA


“Save the leather from parmesan for use to season soup and dishes like this” – by Chiltern Cook


  1. Place of garlic, spots, stock, tomatoes, thymes, parmesan skin and paste in a large wide skillet over large heat. Bring to a boil, then reduce the heat to be medium and cook, stir regularly to destroy tomatoes, strings of agitation paste and destroy spots, for 8-10 minutes until the paste is Al Dente.
  2. Hot bar, remove parmesan skin and stir basil leaves. Season, for the bowl and the top with additional parmesan.


  • 3 garlic cloves, crushed
  • 150g piece speck
  • 5 cups (1.25 litres) Massel Chicken Style Liquid Stock
  • 750g cherry tomatoes
  • ½ bunch thyme leaves
  • 1 Piece parmesan Rind with finely chopped parmesan for serve
  • 500g dried linguine
  • Basil leaves, to serve

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