Martha’s Done it Again with her 1-pan- pasta

Martha's Done it Again with her 1-pan- pasta

This one-pan-pasta from Martha Stewart has been making the rounds on all of the food blogs, so I felt that I had to try it. You wouldn’t believe how easy it is to make. One night last week, all my kids were going in different directions with their activities, and I thought I’d really put this recipe to the test. In the afternoon, BEFORE I picked up my kids from school, I got all of my ingredients ready and put them in my skillet, with the exception of the water (picture at right). photo-36I picked up the kids, dropped them at their activities, and then circled back to get them all (all mom’s are part chauffeurs). We walked in the door long after 6pm just as they were started to turn into little demons, I added the water into the pan and turned on the burner. In 10 minutes we were all seated around the table with a delicious homemade meal (and best of all there was only one skillet to clean). You really must try this one to believe it. It’s now going to be one of our weeknight staples and I’m sure it will be for you as well.


  • 12 ounces linguine (I used Bucatini b/c that’s what I had and it came out great.  I just added a minute to the cooking time as the thicker spaghetti takes 10 minutes to really cook)
  • 12 ounces cherry or grape tomatoes, halved or quartered if large (about 3/4 of a pint)
  • 1 onion, thinly sliced (about 2 cups)  I used a red onion and it was delicious
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes (add at the table if your kids don’t like spicy)
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • 2 tsps coarse salt
  • 1/4 tsp freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving


Take out your straight-sided skillet and put in your pasta, tomatoes, onion, garlic, red-pepper flakes (if using), basil, oil, salt, and pepper.  Right when you’re ready to cook it add in the water. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.  Don’t worry if all of the water hasn’t evaporated at 9 minutes.  Turn the heat off and keep tossing with the tongs.  You’ll see that the liquid does thicken into a wonderful sauce.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with shredded basil and lots of Parmesan.



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