I used Martha Stewart's One-Pan Pasta recipe and adapted it for a quick take on Marcella Hazan's famous tomato sauce. Both recipes are favorites of mine so I decided to see if they would work together! I scaled up Martha's recipe a bit as most boxes of pasta are 16 oz not 12. I used canned tomatoes instead of fresh and replaced the olive oil with butter, the magic ingredient in Marcella Hazan's sauce. Replacing a portion of the water with wine adds a little depth but I suspect it would be fine without it. Be generous with the cheese as it really makes the dish come together! Basil is a nice addition but not necessary, making this something that can be made entirely with pantry staples. —Kari
What You'll Need
dried pasta (Gemelli or Rotelle, though others will likely work)
can of tomatoes (crushed, puree, or diced)
onion, thinly sliced
cloves of garlic, thinly sliced
red pepper flakes (to taste, optional)
basil, plus torn leaves for garnish (if you have it)
salt (to taste)
freshly ground black pepper
red wine (optional, if not, replace with additional water)
Parmesan or Pecorino Romano cheese
Combine pasta, tomatoes (blended if diced), onion, garlic, red-pepper flakes (if using), basil sprigs (if using), butter, salt to taste, a few grinds of fresh black pepper, wine (if using), and water in a large straight-sided skilled. Pasta should be mostly, if not entirely, covered with liquid.
Bring to a boil over high heat. Boil mixture stirring pasta frequently until pasta is al dente and liquid has nearly evaporated. Will take approximately 9 minutes but possibly longer depending on type of tomatoes and pasta used.
Mix in Parmesan or Pecorino Romano cheese to taste. Season to taste with salt and pepper. Divide among bowls and garnish with additional basil if using. Enjoy!