One-Pan Pasta

This recipe, adapted from Martha Stewart, cooks up pasta and sauce in the same pan for a streamlined dinner.
By Sara Clevering
One-Pan Pasta

One-Pan Pasta
 
Prep Time
Cook Time
Total Time
 
This recipe, adapted from Martha Stewart, cooks up pasta and sauce in the same pan for a streamlined dinner.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 12 ounces linguine (or other pasta)
  • 12 ounces 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
  • ½ teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4½ cups water Freshly grated Parmesan cheese, for serving
Instructions
  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon 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.
  2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
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