Martha Stewart's One-Pan Pasta

By • July 29, 2014 81 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.

More Great Recipes: Olive Oil|Tomatoes|Cherries|Basil|Pasta

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Comments (81) Questions (1)

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about 23 hours ago Heidi Reinberg

Eating my leftovers with an olive-oiled fried egg on it -- heaven!!

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about 24 hours ago Angela Blesi

The flavor was fantastic. It took a little longer to cook forf me. The big question is the calories in all the starch from the pasta???
I used butternut squash linguini and sautéed shrimp.

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1 day ago Josephine

I added a partially defrosted 1 lb. package of fully cooked and cleaned farm raised mussels (product of Chile) to the pan during the last 5 minutes of cooking time, i.e. after it had returned to the boil. Very delicious and resulted in a little extra broth which was enjoyed with a spoon at the end. Because there were just two of us, I changed the amount of pasta to 1/2 lb linguini in 3 cups water.

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2 days ago Heidi Reinberg

Used this basic recipe (just got home from vacation and did not want to cook) to use up some chicken stock -- threw that and some linguini, red pepper, sliced garlic, and salt/pepper into the pan. Had to add water during cooking, and added parsley/parm off the heat.

Consider me a convert.

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2 days ago Tanya C Anderson

I have been making this recipe since it was published in Martha Stewart's magazine over a year ago. It is a huge hit in my house, so I'm not surprised that it has caught on and gone viral on the web. We alter it a bit, adding spinach, bacon, capers and other tidbits that are available from time to time. My daughter and her friends actually request it, so it is a super quick and easy crowd pleaser.

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10 days ago Leah Haydock

Just made this. Only had fusilli but it was still delicious!
I used 2/3 of the box and started with ~3.5 cups of water. Added another cup towards the end when things were getting dry. Husband can't deal with spicy hot stuff so I cut down on the red pepper flakes and just added them on top of my serving. I had a parmesan rind in the fridge so threw that in. I added my cherry tomatoes half way through (they were very small and sweet) and next time I think I'll add half of them half way through cooking and the other half just a minute from the end.
Added a big sprig of basil at the beginning and then fished it out and added a big handful of fresh basil at the end. I was skeptical about 2/3 of the way through but kept tasting the pasta until it was done and it all turned out rather fabulous.

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12 days ago Jennifer

Be sure to use linguini--pay attention while it cooks--then it's amazing! I even forgot to put oil in and it was great. (Not recommending omission of oil--just reporting on results.)

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about 1 month 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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about 1 month 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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about 1 month 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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about 1 month ago Brighton

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

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about 1 month 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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about 1 month ago liz

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

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about 1 month 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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about 1 month 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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about 1 month 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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about 1 month 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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about 1 month 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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about 1 month 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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18 days ago maggie

2oz is a serving of pasta? says who? I allow 4oz per head for my lot and never have leftovers. And, in case you're wondering, we're all skinny people.

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12 days ago BR95510

The box.

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about 1 month 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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about 1 month 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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about 1 month 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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about 1 month ago Carol Warren

Can't wait to try this!

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3 months ago Julie Briggs

Any recommendations about adding shrimp to this recipe?

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3 months 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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7 months ago leigh frat

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

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7 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.