Description
Martha Stewart’s One-Pan Pasta is a quick, versatile weeknight meal where pasta, tomatoes, onions, garlic, and herbs are cooked together in a single skillet. Ready in about 9 minutes after the water boils, this dish offers a simple, flavorful dinner with minimal cleanup, perfect for busy evenings. The recipe includes tips for achieving perfectly al dente pasta and suggests a gluten-free option for those who need it.
Ingredients
Main Ingredients
- 12 ounces linguine (gluten-free linguine can be used as an alternative)
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 yellow onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (use ¼ teaspoon for less spice)
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- 4½ cups water
- Freshly grated Parmesan cheese, for serving
Instructions
- Combine Ingredients: In a large straight-sided 14-inch non-stick skillet, lay the linguine flat and add the halved tomatoes, thinly sliced yellow onion, sliced garlic, red pepper flakes, two sprigs of basil, 2 tablespoons of extra-virgin olive oil, 2 teaspoons kosher salt, ¼ teaspoon black pepper, and 4½ cups of water.
- Bring to a Boil: Place the skillet uncovered over high heat and bring the mixture to a boil. Ensure the pasta is submerged and starts cooking evenly.
- Cook Pasta: Boil the mixture for about 9 minutes, stirring and turning the pasta frequently with tongs or a fork to prevent sticking and promote even cooking. Adjust the heat to medium-high if preferred. Check pasta for doneness a minute or two early to avoid overcooking.
- Adjust Consistency: If the pasta is done but mixture seems soupy, let it rest as it will thicken. If mixture is dry and pasta isn’t done, add an extra ½ cup of water and continue cooking until al dente.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Divide the pasta among 4 bowls. Garnish with torn basil leaves, drizzle with extra olive oil, and sprinkle freshly grated Parmesan cheese over each serving.
Notes
- Using a wide, straight-sided skillet is important to ensure the liquid evaporates properly and the pasta cooks evenly.
- Stir the pasta frequently but not constantly to prevent it from becoming gluey.
- Check pasta for doneness early to customize texture preferences.
- The dish can be made gluten-free by substituting linguine with gluten-free pasta.
- Adjust red pepper flakes to control spice level.
- Resting the pasta a few minutes after cooking helps thicken the sauce naturally.
