One-Pot Wonders
Martha Stewart's One-Pan Pasta
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148 Reviews
Willow W.
September 11, 2019
I made this exactly as written plus a little oregano because my basil was sad and it was delicious! Even my crazy picky toddler ate it! I think the pan size/style is imports to make sure the water/sauce boils down appropriately.
Margo S.
August 28, 2019
I've made this twice and like it a lot. Last time I added more cherry tomatoes and I sauteed the onions and garlic before adding the other ingredients. Both times I made it, I had a lot of leftover liquid in the pot when the spaghetti was cooked. I reduced the amount to about 3 1/2 cups last time and it was still kind of soupy. Has anyone else had this issue?
Carla K.
August 23, 2019
This is such a great recipe to just have fun with! I didn’t follow the instructions exactly, adding shrimp and spinach as I read in other reviews. I also used the cork screw pasta (I don’t know the name- I’m such a child) and it worked great with the lighter sauce. I enjoyed every aspect of this dish- from collecting veggies from my garden to improvising on the fly, and finally dinner. Thank you so much for this! I hope everyone enjoys it as much as I did!
Rocket R.
June 11, 2019
Made this recipe this morning. Substituted in Penne and chicken stock. Everything else the same. Absolutely amazing and delicious pasta dish, and all made in one pan (a 3-quart rounded-side, non-stick, hybrid-looking pot/pan). Sauce was slightly creamy from the pasta starch, the onions were soft, and the pasta al dente. Four servings? Sounds like one serving to me. :-D BTW, I'm not a big Martha Stewart fan, but I can't say "no" to trying her pasta recipes, especially when they're this simple.
Lynne
June 7, 2019
Would have been helpful to know the size pan used. I attempted to make the recipe but had a lot of spillover and because the pan, similar to theirs, was too small I had pasta stick to the bottom of the pan. What a mess!!! This is an excellent master recipe that can be changed up in many ways. Next time I'll use my pasta pot to eliminate the waste and mess :(
KAREN J.
May 19, 2019
Very disappointing. Onion and pepper flakes overpowered this dish to my taste, and I cut back on the onions. Thankfully I waited until late to put in the tomatoes as others recommended, and I put the fresh basil on when it was plated. Always fun to try new recipes though, and they all can’t be winners to everyone.
GloriaR
May 13, 2019
I make this often. It’s a great recipe for RVers with it’s one pot. I made this last night for the two of us and there is quite a bit left over. I reheat it in my steam oven to serve the second night. Today I plan to sauté spinach and garlic in olive oil to toss in for a bit of a twist. I will top it off with grilled shrimp and a sprinkle of capers. Also.....there can never be too much basil!
Sara B.
May 4, 2019
For anyone out there considering trying this with Banza (GF chickpea pasta), DON'T DO IT. This probably turns out lovely with regular pasta but the Banza was a disaster from the minute the dry pasta was combined with the water. I think if the water was brought to a boil before adding the pasta, it may have been less terrible but I am too scarred to attempt this. With the recipe as written, the Banza clumped up immediately and did not become unclumped no matter how much I stirred or how rigorously it was boiled once it finally reached a boil. Like I said, no reflection on the recipe, just a warning and thoughts for anyone thinking they might want to try with an alt pasta.
MrsK
May 5, 2019
Sara, have you tried Banza cooking it as directed in the box? I have done it, and while I am not a big fan of the taste, it cooked fine--in boiling water. I wonder if the issue here was the small amount of liquid...
Sara B.
May 5, 2019
I should have clarified - I decided to try it with Banza because it's the only pasta we eat at home anymore! Even my Italian-American husband likes it and I've used it in many other recipes. It cooks fine in a pot of boiling water, though I do start testing it about 3-4 minutes early because I find the sweet spot between al dente and mush to be much shorter than it is with regular pasta. I cut back the water by 1/2 cup in this recipe to compensate for a potentially shorter cooking time here. I think the Banza is just super starchy and clumps very easily, so sitting a small amount of non-boiling water was no bueno.
Needeasypeasy
April 12, 2019
This was not only tasty but quick and easy. I cooked the onions first in oil, added all ingredients except the tomatoes and basil. When the pasta was nearly done, added tomatoes and basil. I also added a previously roasted shredded chicken (about 2 cups) and it was a great meal that my son ate for 3 days and asked me to make it again. Next time I will omit that 1/2 cup of water as there was just a bit too much liquid, especially if I hadn't added chicken. I thought the salt sounded like too much, but it was perfect with the chicken.
Needeasypeasy
April 12, 2019
Simple and really good. I cooked the onions first until tender and added the tomatoes when pasta was almost done. Next time I'll omit that 1/2 C water as it was a bit too much liquid.
cookinalong
April 11, 2019
I've wanted to try this for some time. My grandkids love pasta and cherry tomatoes, so this seems like a winner. However, they are at the age when spaghetti and linguine are a challenge to handle, so I wonder if penne or bowties would work as well? Anyone tried it with other types of pasta?
MrsK
April 11, 2019
I once made with penne (whole grain) and it worked perfectly. And if you decide to go for whole wheat, adjust the cooking time, that will be longer, and reduce the amount of water, because whole wheat seems to take less.
Rosie
May 29, 2019
I made it with Tortileni. Was very good. Sauce was great. Warmed up tasty for leftovers
Penny
April 4, 2019
The linguine should LIE flat. The cook LAYS the linguine in the pot, so that it LIES flat. There is a difference. You’re welcome! Your friendly grammar Nazi. 😊
kathy
April 7, 2019
I am always grateful for the clarification, despite too many years of getting it wrong. Friendly (emphasis on) grammar nazi's always welcome here.
Margaret L.
April 7, 2019
@kathy in that case, here's a friendly clarification: if there is more than one nazi, it's "nazis." If the thing belongs to a nazi, it's "nazi's." If the thing belongs to more than one nazi, it's "nazis'." So the word you wanted was "nazis." If only Food52 comments could be edited, right?!
kathy
April 7, 2019
Margaret, you have found your mission in life. I salute you. I have not checked you though. It is still open season. XO
Margaret L.
April 7, 2019
@kathy, you're too kind! But rather than my mission in life, "editor" is a job I've done on occasion and as a sideline. It's not even my main super-power! All the best! (Sorry, I don't quite understand your last two sentences.)
Rosalind P.
August 24, 2019
While I had the same response to the usage errors and wrote the same correction in my head, I implore you and everyone just aelse to PLEASE, PLEASE, PLEASE STOP trivializing the concept of Nazi! No space or, I hope. need to explain. And sadly this not just about the past. Any usage (grammar) expert surely has language resources beyond such facile and inappropriate cuteness.
Penny
August 24, 2019
You’re right, and I apologise . In future I’ll be more considered and sensitive when responding.
MrsK
July 24, 2018
I made this recipe several times. I always use chicken broth instead of water and it comes out simply delicious. I also use whole wheat pasta and a bit less liquid. Simply perfect.
babyboibelcher
July 21, 2018
Made this last night for some guests. Used a ratio of half chicken broth/water and added some prosciutto. Paired it with some honey white wine. Perfect for an easy weeknight meal.
msmely
June 14, 2018
Made this this afternoon with a 13.5 oz can of fire roasted tomatoes and dried basil. I feel like I could have turned the pot down a bit as without constant stirring on high it'll definitely stick even if you babysit it. I only used 1tsp of salt as my can of tomatoes had a bit of salt in it.
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