Ever wondered how to make a restaurant-quality pasta dish in under 30 minutes with just one pan? Martha Stewart’s One-Pan Pasta is the answer—a viral sensation that challenges the traditional belief that great pasta requires multiple pots, long cooking times, and complex techniques.
This genius recipe combines all ingredients—uncooked pasta, fresh vegetables, herbs, and broth—into a single skillet, allowing flavors to meld perfectly while minimizing cleanup. Whether you’re a busy parent, a college student, or a home chef looking for efficiency, this dish delivers bold taste with minimal effort.
But does it really work? And how can you customize it to fit your dietary preferences? Let’s break it down step by step.
Ingredients List
Here’s what you’ll need for Martha Stewart’s One-Pan Pasta (serves 4):
- 12 oz linguine or spaghetti (substitute with gluten-free pasta if needed)
- 12 oz cherry tomatoes, halved
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes (adjust for spice preference)
- 2 sprigs fresh basil, plus extra for garnish
- 3 tbsp extra-virgin olive oil
- 4 cups vegetable or chicken broth (low-sodium recommended)
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese (optional, omit for vegan version)
Substitutions & Variations:
- Protein Boost: Add 1 cup cooked shrimp, chicken, or chickpeas.
- Low-Carb Option: Swap pasta for zucchini noodles (add them later to avoid overcooking).
- Extra Veggies: Toss in spinach, mushrooms, or bell peppers.
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Compared to traditional pasta dishes that require boiling water, sautéing ingredients separately, and reducing sauces, Martha Stewart’s One-Pan Pasta is 40% faster, making it perfect for weeknight dinners.
Step-by-Step Instructions
Step 1: Combine Ingredients in the Pan
Place the uncooked pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, and broth in a large deep skillet or Dutch oven. Ensure the pasta is mostly submerged.
Pro Tip: If using a thinner pan, stir occasionally to prevent sticking.
Step 2: Bring to a Boil
Set the heat to medium-high and bring the mixture to a boil. Once boiling, reduce to a medium simmer.
Step 3: Cook Until Pasta is Al Dente
Let it cook for 9-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Pro Tip: If the pasta absorbs liquid too quickly, add a splash of broth or water.
Step 4: Season and Garnish
Remove the basil sprigs, season with salt and pepper, and toss with Parmesan cheese (if using). Garnish with fresh basil leaves.
Nutritional Information
(Per serving, without added protein or cheese)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 55g |
| Protein | 10g |
| Fat | 8g |
| Fiber | 4g |
| Sugar | 6g |
Health Note: This dish is naturally vegetarian, low in saturated fat, and rich in lycopene from tomatoes.
Healthier Alternatives for the Recipe
- Whole-Grain Pasta: Increases fiber content for better digestion.
- Low-Sodium Broth: Reduces salt intake without sacrificing flavor.
- Vegan Cheese: Use nutritional yeast instead of Parmesan.
- Extra Protein: Add grilled chicken, tofu, or white beans.
Serving Suggestions
- With Garlic Bread: Perfect for soaking up the flavorful broth.
- Side Salad: A simple arugula salad with lemon dressing balances richness.
- Wine Pairing: A crisp Pinot Grigio or Sauvignon Blanc complements the dish.
Common Mistakes to Avoid
- Overcrowding the Pan → Use a large, deep skillet to ensure even cooking.
- Overcooking the Pasta → Check for doneness at the 9-minute mark.
- Skipping Stirring → Prevents sticking and uneven absorption.
- Using Weak Broth → A high-quality broth enhances flavor.
Storing Tips for the Recipe
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Add a splash of broth or water to restore moisture.
- Freezing Not Recommended: Pasta may become mushy upon thawing.
Conclusion
Martha Stewart’s One-Pan Pasta is a game-changer—quick, delicious, and minimal cleanup. Perfect for busy nights, it’s customizable for various diets and packed with flavor. Try it tonight and let us know how it turns out in the comments! Don’t forget to subscribe for more easy, gourmet recipes.
FAQs
1. Can I use dried basil instead of fresh?
Yes, but reduce to 1 tsp dried basil (fresh has a brighter flavor).
2. Why is my pasta sticking together?
Stir more frequently and ensure enough liquid covers the pasta.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and check broth labels.
4. What if I don’t have cherry tomatoes?
Substitute with diced Roma tomatoes or sun-dried tomatoes for deeper flavor.
5. How can I make it creamier?
Stir in ¼ cup heavy cream or coconut milk at the end.
One‑Pan Pasta
Equipment
- Straight‑sided skillet (large)
- Tongs
- Sharp knife
- Cutting board
Ingredients
Main ingredients
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes halved (quartered if large)
- 1 medium onion thinly sliced (~2 cups)
- 4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- 2 sprigs fresh basil plus more for garnish
- 2 tablespoons extra‑virgin olive oil plus more for serving
- 2 teaspoons coarse salt
- ¼ teaspoon freshly ground black pepper
- 4½ cups water
To serve
- Parmesan cheese freshly grated
- Extra basil leaves for garnish
Instructions
- Combine linguine, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, salt, pepper, and water in a large straight‑sided skillet.
- Bring to a boil over high heat.
- Cook, stirring and turning pasta frequently with tongs, until linguine is al dente and water has nearly evaporated, about 9 minutes.
- Taste and adjust seasoning with salt and pepper.
- Divide among bowls and top with extra olive oil, freshly grated Parmesan, and torn basil leaves.