One-Pan Pasta
- Total Time: 25 mins
- Yield: 4 1x
Description
This recipe, adapted from Martha Stewart, cooks up pasta and sauce in the same pan for a streamlined dinner.
Ingredients
- 12 oz (340 g) linguine (or other pasta)
- 12 oz (340 g) chopped tomato (if using cherry or grape tomatoes, halve or quarter depending on size).
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 tsp red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups (1,080 ml) water Freshly grated Parmesan cheese, for serving
Instructions
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 tsp salt, 1/4 tsp pepper, and water in a large straight-sided skillet. 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.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
How does cooking the pasta in the same pan as the sauce work — won’t it be starchy?
All ingredients — 12 oz linguine, tomatoes, onion, garlic, red-pepper flakes, basil, olive oil, and 4½ cups water — go into the skillet raw and are brought to a boil together. The pasta starch that leaches into the water actually thickens the sauce naturally, so by the time the water has nearly evaporated after about 9 minutes, you have pasta coated in a lightly thickened tomato sauce rather than a watery pan.
Can I use a pasta shape other than linguine?
The recipe lists linguine but notes in the ingredients that other pasta shapes work too. Long thin shapes cook most predictably in this method since they’re submerged consistently; shorter shapes should cook similarly but may need a minute of adjustment.
