One-Pot Wonders

Sunday Night One-Pan Pasta

by:
May  6, 2019
Photo by nina
Author Notes

This dish was adapted from Martha Stewart's One-Pan Pasta recipe. —nina

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 4-6 with a salad
Ingredients
  • 12 ounces spaghetti pasta
  • 4 ounces diced pancetta
  • 1 onion, thinly sliced (about 2 cups)
  • 1/2 bulb fresh fennel, chopped
  • 5 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 12 cherry tomatoes, halved
  • 2 teaspoons salt
  • 1/4 teaspoon fresh ground pepper
  • 4 1/2 cups water
  • freshly grated Parmesan cheese, for serving
  • fresh mozzarella balls (Ciliegine)
In This Recipe
Directions
  1. Sauté pancetta in 2 tablespoons olive oil over medium heat, in a large skillet that will allow the pasta to lay flat, until lightly browned. Add the fresh chopped fennel and sauté a couple of minutes until it starts to soften. Then add the onions and cook for 5-10 minutes until they start to get soft and slightly caramelized. Add the fresh garlic and sauté for a minute.
  2. Add the dried basil, fresh basil sprigs, red-pepper flakes, salt, pepper, tomatoes, and water to the skillet. Lay the pasta flat on top of everything.
  3. Bring everything to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 10 minutes.
  4. Season to taste with salt and pepper, divide among 4-6 bowls, garnish with a small fresh mozzarella ball, fresh basil, grated Parmesan, and a drizzle of olive oil. Serve with a salad and garlic bread for a delicious and easy Sunday dinner.

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