One-Pot Wonders

One Pan Fresh Pasta

May  1, 2019
Photo by Chelsea Titus
Author Notes

I adapted this recipe from Martha Stewart's One-Pan Pasta so that I could use fresh pasta. I find that I can digest fresh local pasta so much better than the dried stuff that you get in the store. I used tomatoes on the vine for my version but think that cherry tomatoes would work better. I omitted both the red and black pepper during the cooking to make the recipe more suitable to kiddo's palates. —Chelsea Titus

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 16 ounces Fresh Linguine
  • 12 ounces tomatoes
  • 1 onion, thinly sliced
  • 4 cloves of garlic, thinly sliced
  • 2 sprigs basil, chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarse Salt
  • 4 cups water
  • Freshly grated Parmesan cheese, for serving
  • Red and Black Pepper, to taste
In This Recipe
Directions
  1. Combine tomatoes, onion, garlic, basil, oil, 2 teaspoons salt and water in a large skillet.
  2. Bring to a boil over high heat. Boil for 5 minutes.
  3. Add fresh pasta. Keep heat on high. Stir and turn pasta frequently with tongs until the water has almost evaporated and you have a nice sauce.
  4. Add Parmesan, then season to taste with salt and pepper. Add basil for garnish if you're feeling fancy.

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