Martha Stewart's One-Pan Pasta

Great recipe ! I used linguine, garden cherry tomatoes, onion, garlic, olive oil, coconut water, coconut milk, soffritto seasoning, Za'atar. I didn't measure anything, just threw it in a large pot & let it cook on med high heat. I cooked the noodles until soft, shut the heat off & added small scallops, covered the pan for 10 minutes & let it sit. Checked the scallops, added salt & pepper & topped with Parmesan. Served it in bowls. It turned into a beautiful thick bowl of broth, wonderfully flavorful !! Such a cool idea Martha !!! Rather than cooking noodles separate in a pan of boiling water & draining. Pure Genius !!

I tried this recipe last night and read a number of the reviews beforehand. I added a lb of sausage, cut in bite size pieces and sauted until a little brown before adding all the ingredients. The flavor was amazing. I also added some black olives more to add color to the final dish. I will certainly make again as the one pot made for easy clean up.

This was delicious! I made it exactly as written, except cut it in half. I didn't find it to be too starchy as others did. My sauce was silky and light. This is definitely a keeper. One pan and done!

I discovered this recipe a while back on Food52 and it's one of my favorite go-to's when I'm fresh out of ideas. It's EASY, QUICK, and most of the time I have all of the ingredients on hand. Though I usually have chicken broth in my pantry, when I don't, water is absolutely fine. A superb easy, pleasing meal with salad and bread!

The linguine should LIE flat, not lay.

Fabulous, I used chicken broth, which I think always adds additional flavor to just about any dish, especially pasta! Don’t be rigid, but adjust as needed for your taste! I always make my own pasta sauce which I find very easy to adjust into a complete meal by adding a protein! We like shrimp or chicken! Good luck!

I added some red wine and Italian seasoning and left out the pepper flakes. I used 20 oz of cherry tomatoes. I cooked fresh linguine seperatly. It was very good. Love the fresh taste.

Easy and quick to make this delicious meal 😋 Thank you, Martha.

I use this recipe a lot. However, I adjusted the recipe to use 16 oz. of pasta, 6 cloves of garlic, 16 oz. cherry tomatoes cut in half and 6 1/2 cups of water along with all the other ingredients. It is not starchy and makes a great sauce. I also sometimes add peas and/or shrimp.

This is an effective and quick way to make pasta for all ages and people. If it’s too starchy, separate the pasta and strain it, but for our family- it is nice to have one dish to clean and everyone loved it!! Thank you!

Tried this recipe last night and it worked very well! My family loves it! I adjusted some ingredients in the recipes by replacement around half of the water with larger beer, which gave pasta a subtle flavor of beer, and add canned tuna steak to have a meaty / umami flavor. Since I've never taste it before, I assumed and adjusted profile to be salty > spicy > slightly sour from tomato. This recipe will surely make a return to my dining plate :)

Not for me! I find it quicker to cook the pasta separately whilst concentrating on making the sauce. The cooking time says 9 minutes in the recipe, but underneath it says 20 mins.

I used 16oz pasta as most recipes call for that amount and I hate having 4oz left over that ends up getting tossed. Added an extra half cup of water and it was fine. Next time I'll add 4oz more tomatoes too. I had no issue with the starch as it did what it was supposed to - thicken the sauce. But I do want to try it with broth instead of water, too; either Better than Bouillon chicken or garlic flavor sounds like it would be good.

Excellent and easy. Now that it’s tomato corn season, I added a cup of fresh corn kernels cut off the cob. Although others have complained about the starch, I find the pasta starch adds body to the sauce. The pasta was cooked perfectly and not over done. We ate this as a vegetarian meal but it would be a fine accompaniment to fish, meat, or fowl.

I'm with you, Lindalilly. Too starchy, but the veggie part is great. Just cook the pasta separately, which of course negates the idea of fewer pans to clean, but the result is worth it.

I have tried this recipe three times and just can’t get on board with it. The pasta emits too much starch into the dish which seems to distract from the flavour. I know friends have had more success with it but I’ll have to pass on this recipe.

Nice! I dumped the evoo in the pan and tossed in the garlic, then the onion and let that sizzle for minute or two. Added a tbsp of butter and maybe 1/4 heavy cream about half way through. Family was skeptical, but it all got eaten. Next time… some grilled Italian sausage on top or even better, shrimp.

Glad I tried this method, as I was curious. Appreciate the recipe! Bottom line: having fewer pans to clean was nice, and I loved not having to wash a colander -- a fabulous advantage in some situations, such as right after a long day -- but I didn't care for the resulting starchiness of the pasta despite my best effort. I probably won't make it again. Personal taste. I suggest: (1) Use a large pan of the type illustrated, not a pot. This recipe relies on evaporation and some reduction. (2) Use enough liquid to cover, plus a bit, rather than slavishly following the quantity listed. (3) For better flavor, use broth, beer, etc. rather than plain water; adapt and crank up seasonings to your taste; and throw in a few more lipids, e.g. some butter at the end. (4) Monitor carefully, perhaps using a spatula to keep pasta off the bottom and definitely tongs once the linguini is nearly cooked -- but to avoid stickiness, do NOT overmanipulate. There's a reason we don't stir pasta while it boils conventionally, right? The same physics and chemistry apply here, but are harder to placate in this shallow-pan setup.

PS: Heavens, no, dear fellow reviewers, what makes anyone imagine that gluten-free pasta would be a natural choice for this recipe? Gluten is what holds together traditional pasta and gives it a wee bit of stretch. I predict a soggy mess with GF product, but if someone has advice on technique, do share. Also, in terms of pasta shape, I suspect linguini is called for here because it has the best chance of laying flat under the liquid and other ingredients, so that it may boil properly. Finally, rather than following the recipe's suggested cooking time to a tee and then being disappointed, it may help to pay attention to the pasta itself and recognize it may take a bit longer than the time range on the box, because here we are not boiling in copious water, but a broth with veggies.

PPS: Note that the recipe does not call for an entire pound (16 oz) of linguini, which most boxes contain, but 12 ounces. That corresponds to the amount of fresh cherry tomatoes called for.

Glad I tried this method, as I was curious. Appreciate the recipe! Bottom line: having fewer pans to clean was nice, and I loved not having to wash a colander -- a fabulous advantage in some situations, such as right after a long day -- but I didn't care for the resulting starchiness of the pasta despite my best effort. I probably won't make it again. Personal taste. I suggest: (1) Use a large pan of the type illustrated, not a pot. This recipe relies on evaporation and some reduction. (2) Use enough liquid to cover, plus a bit, rather than slavishly following the quantity listed. (3) For better flavor, use broth, beer, etc. rather than plain water; adapt and crank up seasonings to your taste; and throw in a few more lipids, e.g. some butter at the end. (4) Monitor carefully, perhaps using a spatula to keep pasta off the bottom and definitely tongs once the linguini is nearly cooked -- but to avoid stickiness, do NOT overmanipulate. There's a reason we don't stir pasta while it boils conventionally, right? The same physics and chemistry apply here, but are harder to placate in this shallow-pan setup.

PS: Heavens, no, dear fellow reviewers, what makes anyone imagine that gluten-free pasta would be a natural choice for this recipe? Gluten is what holds together traditional pasta and gives it a wee bit of stretch. I predict a soggy mess with GF product, but if someone has advice on technique, do share. Also, in terms of pasta shape, I suspect linguini is called for here because it has the best chance of laying flat under the liquid and other ingredients, so that it may boil properly. Finally, rather than following the recipe's suggested cooking time to a tee and then being disappointed, it may help to pay attention to the pasta itself and recognize it may take a bit longer than the time range on the box, because here we are not boiling in copious water, but a broth with veggies.

I'm reviewing this for a second time because this past weekend, I cooked this recipe over a campfire in a Lodge Cook-It-All cast iron pot. As when I cooked it at home, it came out wonderfully. I chopped the onion and garlic and put it in a ziplock bag before we left for camping. It was so easy to throw together once we had the fire going. I'm always stunned by the negative comments. Yes, I did have to cook it a tad longer than expected, but you pull a piece of pasta out, check it, and adjust accordingly. This recipe is a camper's best friend!