Martha Stewart’s One-Pan Pasta

by Anne Bennett on August 27, 2015

This is one of those recipes you hear about but you don’t try because, frankly, it just doesn’t sound like it will work. Dried linguine is placed in a skillet along with fresh tomatoes, onion, garlic and basil.  You add water, bring it to a boil for about 9 minutes and voila, dinner is ready.

See what I mean?  Sounds like the makings of a kitchen disaster.  Martha Stewart’s One Pot Cookbook not only features this recipe, her web site even has a video in which the cook states, “If there’s one pasta recipe you have in your repertoire for the rest of your life, this one’s it.”

I was game. Last night I gathered son Corbett and his girlfriend Lindsey together in the kitchen and despite our misgivings, we tossed everything together just like Martha said.

In short: total success. It was delicious and served four of us generously.  The bonus? Only one pan to clean. Here are some guidelines that I recommend from reading other postings of this recipe: it’s best to use a large shallow skillet so that the water can evaporate easily while the pasta cooks. Also, I’m not sure whether other pasta shapes will work as well as linguine, which is long and slim and cooks fairly quickly. Stubbier pastas might take longer.

We gilded the lily by topping each serving with a dollop of home made ricotta cheese. (Making ricotta is another delicious story.)

Corbett was an excellent pasta stirrer.

Corbett was an excellent pasta stirrer.

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/4 to 1/2 tsp. crushed red pepper flakes
2 sprigs fresh basil, plus more for serving
2 tsp. coarse salt
Freshly ground black pepper
4 1/2 cups water
Freshly grated Parmesan cheese for serving

Combine the raw pasta, tomatoes, onion, garlic, red pepper flakes, basil sprigs, olive oil and 2 tsp. salt in a large straight-sided skillet (the linguine should lay flat). Add the 4 1/2 cups water.

Bring to a boil over medium-high heat. Simmer mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has almost evaporated, about 9 minutes.

Season to taste with salt and pepper and divide evenly among 4 pasta bowls. Garnish with slivered fresh basil and serve with freshly grated Parmesan cheese.

Serves 4
WW Points per serving: 10

print recipe only



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