Tuesday, June 22, 2021

Martha Stewart's One-Pan Pasta

Greetings, dear readers!

I hope things are well with you in your part of the world.

So, I’ve had this recipe from Martha Stewart for awhile now (clipped from food52.com). The one-pan thing intrigued me — throw everything into a pan, including the uncooked pasta, and cook. Couldn’t be easier, right? I decided to give it a go last night. And I have to say, it came out really great! No boiling water first, no sautéing the onions or garlic; just throw it all into a pot, bring to a boil, and 9 minutes later, voila! I especially think this is a great summer dish because a) it’s quick, b) it doesn’t heat up the whole house, and c) you may have fresh basil and cherry tomatoes growing in your garden. What could be better?


You must try this! Pair with a glass of crisp sauvignon blanc and you’re good to go!

Martha Stewart’s One-Pan Pasta

Serves 4


12 oz linguine

12 oz cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves of garlic, thinly sliced

1/2 t red pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 TB EVOO, plus more for serving

Coarse salt

4-1/2 C water

Freshly grated Parmesan cheese, for serving


  1. Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, 2 t salt, 1/4 t pepper, and water in a large straight-sided skillet (the linguine should lay flat).
  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with drizzle of olive oil and Parmesan.
I call this "Still Life with Pasta." :-) 

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