One-Pot Wonders

Martha Stewart’s One-Pan Pasta: Adapted!

May  4, 2019
Photo by Natalie Wittmann
Author Notes

Recipe off-roading: I halved most of the ingredients, swapped in spaghetti for the pasta, and added butter and cream. It turned out great! No need to add more salt, and it came together quickly and perfectly. —Natalie Wittmann

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Ingredients
  • 6 ounces Dry spaghetti
  • 6 ounces Cherry tomatoes, halved
  • 1 Onion, thinly sliced
  • 4 Cloves of garlic, thinly sliced
  • 1/4 teaspoon Red pepper flakes
  • 2 sprigs Basil, plus two julienned leaves for garnish
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 1/4 cups Water
  • 2 tablespoons Heavy cream
  • Grated parmesan cheese for garnish
In This Recipe
Directions
  1. Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, and butter in a large skillet over high heat. Break the pasta if necessary. Heat everything until butter melts, stirring, about 1 minute.
  2. Add water, salt, and black pepper, and bring to a boil over high heat. Boil, stirring frequently, until pasta is al denté and water has nearly evaporated, about 9 minutes.
  3. Add heavy cream, and stir to thoroughly combine. Divide in two bowls, and garnish with basil and parmesan.

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