In Singapore, a lot of local restaurants and bars advertise ‘1 for 1 drinks’ during happy hour. One for one drinks is the local (slightly lost-in-translation) version of what Aussies would call 2 for 1 drinks. In Singapore, ‘1 for 1 drinks’ doesn’t mean that you will get one drink for the price of one (great deal?!?!) but that you will get two drinks for the price of one.
The confusion doesn’t end there though. Now I might be thinking of this the wrong way, but when I think of ‘2 for 1 drinks’, I think great, Key and I will order one each and only pay for one. No, Singapore likes to do things differently. If Key and I order a drink, they charge us for a drink each and then automatically bring us each out a free second drink once the first is finished. The first time it happened I was a bit surprised, we had both only planned to have one drink and just assumed that as we had ordered the same drink, we would pay for mine and Key’s would be free. But no, all of a sudden we each had a free second drink. We must have looked confused because the waiter smiled and just said ‘1 for 1 drinks.’ We couldn’t help but laugh. It’s such a shame that we now need to have 2 drinks each if we see a 1-for-1 deal :) The perks of living in a country where you don’t need to drive!
You could call this a 1 for 1 pasta. You’ll just need one pan to make this yummy pasta dinner for one. Let’s be honest, making a pasta sauce and boiling some spaghetti isn’t rocket science anyway, but only needing one pan is even easier if you ask me :) You can tell how easy this one is because there are so few process photos.
Have you heard of that trick of adding some starchy pasta water to your pasta sauce? Well this one pan pasta is like that trick amplified. The liquid in the tomatoes and the other ingredients reduce down with the water and you end up with a thick coating on your pasta that is tasty but lighter than a traditional thick tomato sauce.
You’ll need a flat type of pasta like a spaghetti for this. If it’s a thick pasta like elbow or macaroni, it won’t cook as evenly in the small amount of water. I used bavette which is nice and flat and the length was perfect for my frying pan.
Use a good extra virgin olive oil as it’s going to end up part of the sauce.
Don’t over salt while cooking as the sun dried tomatoes and capers will already be fairly salty and the Parmesan will add more saltiness afterwards too.
One Pan Pasta for One
Ingredients – serves 1
- 90g of bavette pasta
- 1 small clove of garlic, sliced very finely
- 2 basil leaves, finely sliced plus extra for garnish
- 1 eschalot, finely sliced
- ½ tbs extra virgin olive oil
- 1 tsp capers, finely chopped
- ¼ cup chopped semi sun dried tomatoes
- 4 fresh cherry tomatoes, quartered
- sea salt and freshly cracked pepper for seasoning
- freshly grated Parmesan for garnishing
- Place the pasta, garlic, basil, eschalot, olive oil, capers and both types of tomatoes in a frying pan or wide bottomed saucepan. Add 1 cup of boiling water and bring to the boil again on a medium heat. Season with a bit of salt and pepper.
- Once the liquid boils, reduce the heat slightly, then continue to simmer for approximately 12 minutes or until the pasta is cooked to your liking. 12 minutes had my bavette pasta al dente.
- Once the pasta begins to soften, stir occasionally to bring all of the ingredients together.
- Add some extra boiling water if the pan dries out too much, I added another 2 tbs at the 6 minute mark and a further 2 tbs at the 9 minute mark.
- You want enough liquid to cook the pasta, but to end up with a starchy sauce just coating the pasta.
- Stir through some Parmesan and garnish with more Parmesan and basil leaves.