Martha Stewart's One-Pan Pasta

By • July 29, 2014 72 Comments

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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 large
  • 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.
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Comments (72) Questions (1)

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7 days ago Skiingstella

Holy spicy, batman! I was surprised no one had commented on this...I double checked and put the right amount of red pepper flakes in but even my guests had a hard time eating it! Next time I'll use a bit less water and half as much red pepper flakes.

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8 days ago Monica Bhagwan

The first time I made this it was amazing. This time it was nearly a disaster. Only half of the water had been absorbed by the 15 minute mark and the pasta was on its way to overcooking. I realize that the fatal error may have been not cooking it in a shallow pan rather in a dutch oven. I drained out the pasta and cooked down the water-pretty decent result but not the wow factor of the first time. I will use the correct pan next time and report back. I wonder if the recipe also suggests not a full pound because it wouldn't fit in a low skillet.

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8 days ago Susan W

Susan W is a trusted source on General Cooking.

It's such a tricky recipe in some ways. I've gotten pretty brazen as far as amounts and ingredients. It's been fun. The one thing I've kept constant is a large shallow pan. The water needs room to evaporate.

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21 days ago Brighton

Tried this and it was, as promised, a genius recipe! Delicious!

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21 days ago mainesoul

Made this last night. Used regular tomatoes that I peeled before hand. Added a little prosciutto. I has some left over sauteed garlicky spinach that I threw in at the end. It was very good. I had leftovers for lunch and it was still good. I was skeptical but now I know that it is a very good recipe. Not gooey at all.

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21 days ago liz

I made this dish and it was so gluey and inedible. This is not a genius recipe.

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21 days ago LoreneFL

Hi liz. I have done this a few times and will admit that it is hit and miss. I'm not sure I could tell you how to tweak it but it seems to be a function of the kind of pasta, the amount of liquid, and the time to cook. It was fabulous the first time I did it, acceptable the second and I could see how it could go down hill.

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15 days ago Margaret Norris

Hey Liz and Lorene— I made this dish perfectly a few times, and then tried it with cappellini and that made it gluey! Use linguine as the recipe instructs and if you need to, break the pasta in half. Don't stir it quite as much, if you can avoid it.

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21 days ago MZSmith

Made last night. No-brainer delish. Reduced water by about 1/2 cup. Will definitely make again--maybe with shrimp?

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22 days ago Brighton

The recipe looks simple and delicious, and I love that it's one pot. I'm wondering why the recipe hasn't been converted to using a pound of pasta, since that's how it's packaged most often. I don't relish the thought of storing 1/4 pound of leftover uncooked pasta. I've done the math and I'm going to try it with a full pound of pasta. Fingers crossed!

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22 days ago BR95510

Actually 2 (dry) ounces is a serving of pasta, so the recipe should say it serves 6, not 4. I reduced the recipe to 4 ounces of pasta and adjusted everything else and it was perfect for the 2 of us.

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22 days ago Brighton

Thanks! Since I feed more than two, I'll probably go with the half pound conversion rather than have leftovers.

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22 days ago BR95510

What a great recipe! I can't believe it all cooked together so nicely! I admit I was dubious. Now I think I've found a new camping dinner as well!! Yummy and husband approved! :)

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22 days ago Patricia Main

Yes, I have always cooked Ed Giobbi's Linguine with Broccoli (since the '70's!) It is always great! Perfect recipe.

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22 days ago btglenn

I first learned how to cook a similar recipe "spaghettini with Broccoletti Di Rabe" from Edward Giobbi's "Eat Right Eat Well-the Italian Way," in which he charmingly describes how he learned it from a homesick for Naples fellow passenger on a half-empty train in Germany, 1971. His version includes chopped garlic, hot pepper flakes, olive oil, a cup of water, 3/4 pound spaghetti broken into 2" lengths and8 cups of broccoli rape or regular broccoli also cut into 2" pieces. Instructions: Saute garlic and hot pepper; as soon as they color add the water. When it comes to a boil add the spaghettini and a pinch of salt. When the water returns to a boil add the broccoli. Stir often as it cooks adding more water if and as needed. Cook until pasta is tender, about 10-12 minutes. When cooked, all the water should be incorporated into sauce.
When explaining to Giobbi how it was prepared, the fellow passenger exclaimed in a poetic Napolito dialect, "It's so good it hurts."
I have cooked it often, sometimes adding tomatoes and anchovies to the mix. "It's so good it hurts."

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22 days ago Carol Warren

Can't wait to try this!

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about 1 month ago Julie Briggs

Any recommendations about adding shrimp to this recipe?

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about 1 month ago Susan W

Susan W is a trusted source on General Cooking.

I am in love with roasted shrimp these days, so I would cook them separately at 400f for about 3 minutes per side. Coat with olive oil and sprinkle lightly with salt, pepper and chili flakes (if you like them) first. If you want to cook them with the pasta, just do it towards the end or first, but remove them before proceeding with the recipe.

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6 months ago leigh frat

Would it be ok to saute the tomatoes, garlic and onion first?

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6 months ago Susan W

Susan W is a trusted source on General Cooking.

You could, but there's no need to. It all cooks perfectly in the 9 minutes it takes to cook the pasta. The one thing I learned is to toss the pasta almost the entire time so it doesn't stick. You can take breaks, but not long ones.

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6 months ago CWA22

Great, and so easy! I made it as is, except substituted some pesto as I lacked fresh basil. Excellent and flavorful! My husband was extremely skeptical watching me cooking it, and then loved it. A keeper.

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11 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.

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11 months ago Susan W

Susan W is a trusted source on General Cooking.

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.

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11 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.

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12 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.

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10 months ago Baker1961

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

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12 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.

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12 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.

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12 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.

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12 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.