Martha Stewart One-Pan Pasta

Martha Stewart one-pan pasta is an easy weeknight dinner with no pot to boil and no water to drain. Cherry tomatoes, garlic, basil, and olive oil go into one skillet with dry pasta and water. The starch thickens it all into a creamy family dinner in 25 minutes.

Pile on grated Parmesan and a drizzle of olive oil before bringing this quick summer dinner to the table. Stir with tongs the whole time so every strand gets coated in that starchy, creamy tomato sauce.

Martha Stewart One-Pan Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

445

kcal

Silky linguine tangled with burst cherry tomatoes, sweet onion, and a glossy starch sauce that clings to every strand, all from a single skillet.

Ingredients

• 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
  

• 1/2 teaspoon red-pepper flakes
  

• 2 sprigs basil, plus torn leaves for garnish
  

• 2 tablespoons extra-virgin olive oil, plus more for serving
  

• Coarse salt and freshly ground pepper
  

• 4 1/2 cups water
  

• Freshly grated Parmesan cheese, for serving
  

Directions

• Combine everything in the skillet: Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat.
• Cook, stirring with tongs: Boil the mixture, stirring and turning the pasta frequently with tongs, until the pasta is al dente and the water has nearly evaporated, about 9 minutes.
• Season and serve: Season to taste with salt and pepper, divide among 4 bowls, and garnish with torn basil. Serve with olive oil and Parmesan.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO 12-inch locking tongs, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape for this one-pan recipe?

Stick with long, thin pasta like linguine or spaghetti since the 9-minute cook time is calibrated for that thickness. Short shapes like penne or rigatoni need more water and a longer boil, so the sauce ratio will be off. If you swap, match the box cook time to 9 minutes and you should be fine.

How do I store leftover one-pan pasta?

Refrigerate in an airtight container for up to 3 days. The pasta absorbs sauce overnight, so add a splash of water when you reheat in a skillet over medium heat. The flavor actually deepens by day two.

Can I make this one-pan pasta ahead of time?

Cook through step 2, then spread on a sheet pan to stop the cooking and cool fast. Refrigerate for up to 2 days. Reheat in the skillet with 1/4 cup water over medium heat until the sauce loosens, about 3 minutes.

What kind of skillet works best for one-pan pasta?

A 12-inch straight-sided skillet gives the pasta room to lie flat and cook evenly. A regular sloped-side skillet works but you will stir more since the strands slide to the center. Stainless steel or enameled cast iron are both good choices here.

Why did my one-pan pasta turn out sticky instead of creamy?

The usual cause is not stirring often enough. Tongs work better than a spoon because they separate the strands as you turn them. If the water runs out before the linguine is al dente, add 1/4 cup more water and keep going. Do not cover the skillet, since trapped steam makes the pasta gummy.