Martha Stewart's One-Pan Pasta

By • July 29, 2014 • 51 Comments

295 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This pasta cooks entirely in one pan (without boiling water first) and makes its own sauce, all in about 9 minutes. Adapted slightly from Martha Stewart Living (June 2013)Genius Recipes

Serves 4

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if larg
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving
  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.
Jump to Comments (51)

Comments (51) Questions (1)

Default-small
Default-small
Default-small

4 months ago Gabrielle S.

I made this twice, first time with regular spaghetti and 2nd time with gluten free quinoa/corn pasta. With the regular spaghetti it came out completely perfect. Both flavor and texture were wonderful. With the GF pasta, it became a pile of polenta-ey mush. Big mistake. Still tasty tho! I learned my lesson! Will make this recipe as written 1,000 times more.

20141114_100554

4 months ago Susan W

I love this recipe. I used just regular store bough, nothing fancy linguine. I just make it for myself, so I use 2-3 oz of pasta and one cup of water. I use butter instead of OO. I think tonight will be my fifth time and I have had zero sticking or gluey problems. There is something so cool about using one pot.

Default-small

4 months ago Rosalind Rogoff

I just made this. I didn't need four servings, so I cut the recipe in half except for the red pepper flakes and parmesan cheese, which gave it a very zippy flavor.

I didn't have cherry tomatoes, so I used two medium plum tomatoes sliced in small chunks the size of cherries. I used DeCecco Spaghetti instead of linguini. Mine didn't turn out gluey. Maybe the quality of the pasta makes a difference. I'm very happy with how mine turned out.

Default-small

4 months ago Anita

I made this using quinoa linguine & didn't rinse the linguine. The result was far too much gluten. It really was like others stated "gluey". We ate it but doubt I try it again. Freshly cooked pasta with fresh veggies is much more appealing. Also there wasn't enough jazz to the herbs & spices.

Default-small

2 months ago Baker1961

The recipe wasn't written for quinoa linguine, so of course it turned out different than the original recipe.

4569_80745566727_743486727_1957260_7079107_n

4 months ago roryrabbitfield

This came out gluey for me but I'm willing to accept that won't happen to everyone. I would try it again. I would change something next time: sautée the onions in the oil till beginning to brown then add all the other ingredients. I like the idea of using some chicken broth to replace some if the water as long as it's a fresh tasting broth. Some pasta glued itself to the bottom of the pan. That won't be an easy cleanup.

Open-uri20140814-21917-14bda0b

4 months ago KC

I assumed I was being punked by Martha Stewart. Gluey, sodden, and it will take me a week to wash the pan. Fail, dismally, despite following directions. First bad Food52 recipe.

Default-small

4 months ago karenbamonte

I dare to say that you must have not followed the recipe correctly since so many of us have had such glowing results. I've made it three times and never had a problem.

Open-uri20140814-21917-14bda0b

4 months ago KC

About a third of the way through, despite my diligent use of tongs, the glop and pasta started sticking to the bottom of the pan. I measured diligently for this recipe, followed directions. But I will go back to the two-pan method. And I think gluey/creamy line might be the issue. What others describe was what I found kind if gross.

Default-small

4 months ago saugustine

Tried this with farro (one cup and 3 cups of water) instead of pasta, and it was incredibly delicious and creamy, almost like a risotto.

Default-small

4 months ago LoreneFL

Ok - this is a game changer... Used whole wheat ziti and some chicken broth and white wine in the simmering broth. We had good amount of broccoli from the garden which I nuked with some water, garlic, olive oil, s&p. I tossed that in with the pasta. Really delicious. This will make cooking week night pasta a lot more appealing - not to mention hot weather pasta in my non-AC farm kitchen!

Default-small

4 months ago lisa johnson

This was delicious and I will certainly be making it again with a little variation. I used chicken stock and I did have to add a bit more liquid, white wine and a little water. Topped it with fresh parsley and parmesan. This is a keeper.

Default-small

4 months ago pestopasta

This was great. It was a little wetter than I anticipated, but the starchiness combined with the grated parmesan to make a thick, creamy sauce. Will be added to the weeknight rotation. Thanks!

Img_9042

5 months ago west757

Delicious! The pasta was cooked perfectly (al dente) and I really liked the sweetness provided by the onions. I used cherry tomatoes from the CSA, my own basil and linguine. Will absolutely make it again!

Default-small

5 months ago Tisha

This was amazing!! I used peggyg's recommendation and used chicken stock instead of water and added heavy cream and more basil towards the end. Great meal -- might top with a little pancetta next time.

Default-small

5 months ago karenbamonte

I find it fascinating that this simple recipe has caused so much uproar. I have now made it three times and it has been utterly perfect each time - I have varied the additional ingredients like zucchini etc. The main problem seems to be with the amount of water. I would suggest the following: begin with a bit less water than prescribed, when you see the pasta needing more, add just a bit but make sure it is boiling water so it doesn't cool down what is already cooking. Know your ingredients, the cooking time of your pasta and add them in a timely fashion. While the recipe is perfect for the ingredients written, if you want to add mushrooms, peas or zucchini, consider the amount of time they need to cook. Today I stirred in a tablespoon of cream and it was divine, always make sure to add extra herbs completely fresh at the very end. I honestly don't see what the problem is, this is about the easiest recipe I've ever made. AND you don't have that starcy colander and pasta pot to wash up at the end. I am sure that Marcella Hazan would be shaking hands with Martha Stewart at this point in time. Good luck to all and be adventurous!

Default-small

5 months ago plevee

This is way more work than cooking the pasta and sauce separately. Sooner than standing and stirring and trying to keep the pasta submerged I'd much rather put 2 pans on the stove and come back in 10mins.

Default-small

5 months ago ljb

I hesitated to make this because of the half great/half scathing reviews. It turned out really well...BUT I did have to adjust (i.e. remove some of) the water toward the end of my cooking time, otherwise it would not have been to my liking (would have been soggy). I also reduced salt to about 1.5tsp and the crushed pepper by just a little. We loved it and will make it again.

Sara_clevering

5 months ago sarabclever

There's a great one I saw in food and wine by not without salt that is similarly good--leeks in that case. I have made this before and it's so nice and easy, makes me almost want to be fancy and do a pasta course before a the main course even for a regular dinner at home!

Open-uri.4355

5 months ago Dina Moore-Tzouris

this recipe is GENIUS. i had no problems with the water ratio. I'd make it exactly as written. the sauce is silky and delicious. what an easy summer meal--with no clean up!

Default-small

5 months ago kimberly

I weighed 6 oz of regular macaroni, 6 oz grape tomatoes, cut everything else in half except the fresh basil (I doubled), cooked in a cast iron skillet with tight fitting cover, and it came out wonderfully. I tossed the ingredients a few times as the water boiled and removed from heat and covered just as the water was mostly gone. The sauce was silky and flavorful, and the pasta perfectly cooked.

Default-small

5 months ago peggyg

I didn't have linguine, so used farfalle - worked beautifully. I used chicken stock instead of water, but kept everything else the same. It took longer than 9 minutes (maybe twice as long) for the liquid to boil away, but the pasta was cooked perfectly. I stirred in a couple of tablespoons of heavy cream at the end along with a big handful of fresh basil chiffonade. It was just delicious - I highly recommend this. I think I will add some cooked chicken next time...

Default-small

5 months ago londontolondon

I made this with whole wheat rigatoni, and made a quarter of the recipe and it turned out great! I was a bit concerned that the ww pasta wouldn't cook in time, but it was perfect in 10mins. I found the spiciness a bit too much for my taste, so next time I'll reduce the red pepper flakes, or leave them out completely. With training for a half-marathon, this recipe will definitely become a regular.