This silky, al dente Martha Stewart Spaghetti 101 Recipe is made with fresh garlic, crushed tomatoes, and basil, and is ready in just 30 minutes. The hero moment happens when you transfer the dripping wet pasta directly into the bubbling garlic-infused oil, creating a glossy sauce that clings perfectly to every strand. I love how this foundational technique turns simple pantry staples into a restaurant-quality dinner without any fuss.
The Secret To Getting It Right
I learned that the “101” in this recipe really stands for the critical technique of finishing the pasta in the sauce, not just spooning it on top. Most of us drain the pasta and let it sit in the colander, but this method teaches you to transfer it while it is still dripping wet directly into the skillet to finish cooking.
The surprise was how much flavor just 1/4 cup of olive oil and garlic adds when you let them sizzle together before adding the tomatoes. It feels like a lot of oil at first, but it emulsifies with the starchy pasta water to create that glossy, professional sheen you typically only get in Italian restaurants.
Martha Stewart Spaghetti 101 Recipe Ingredients
- 8 ounces spaghetti
- 1 1/2 pounds vine-ripened tomatoes (or one 28-ounce can Italian plum tomatoes)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, sliced into 1/8-inch pieces
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons coarse salt (for pasta water)
- 1/4 teaspoon coarse salt (for sauce)
- Freshly grated Parmigiano-Reggiano, for serving
How To Make Martha Stewart Spaghetti 101 Recipe
- Prepare the Tomatoes: If using fresh tomatoes, bring a pot of water to a boil, drop them in for 30 seconds to loosen skins, then peel, seed, and cut into strips. If using canned, strain them (reserving juice) and crush them by hand or pass through a food mill.
- Boil the Pasta: In a tall stockpot, bring 3 quarts of water and 2 tablespoons of coarse salt to a boil. Drop in the spaghetti and cook until al dente, usually about 11 minutes (or 1 minute less than package instructions).
- Sauté the Aromatics: While the pasta cooks, place a 12-inch skillet over medium heat and add the olive oil and garlic. Cook, stirring occasionally, until the garlic is lightly golden (about 30 seconds), then add the red pepper flakes and 1/4 teaspoon salt.
- Simmer the Sauce: Increase the heat to high and add the tomatoes (and their juices). Cook, swirling the pan occasionally, until the tomatoes thicken and break down, about 5 to 6 minutes.
- Finish the Dish: Drain the pasta, reserving 1 cup of cooking water. Add the hot pasta directly to the skillet with the sauce and toss to coat for 3 to 4 minutes, adding reserved water if needed. Stir in the basil, cook for 30 more seconds, and serve immediately with cheese.
Recipe Tips
- Slice, Don’t Mince: Martha specifically recommends slicing the garlic into 1/8-inch pieces rather than mincing it. This prevents the garlic from burning in the hot oil and provides a sweeter, mellower flavor throughout the dish.
- Save the Pasta Water: Before you drain the colander, mug out at least one cup of the starchy cooking liquid. This “liquid gold” is essential for loosening the sauce if it becomes too thick once the pasta is added.
- Use the Right Pan: You need a wide 12-inch skillet or sauté pan for the sauce, not a deep pot. The wide surface area allows the tomato water to evaporate quickly, concentrating the flavors in record time.
What To Serve With Spaghetti
A crisp green salad with a sharp vinaigrette is the perfect counterpoint to the rich, garlicky tomato sauce. For a heartier meal, serve this with crusty garlic bread or focaccia to mop up any remaining olive oil on the plate.
How To Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce, as the pasta will have absorbed most of the liquid during storage.
FAQs
- Is this the same as the One-Pan Pasta? No, this is the classic “101” technique where pasta and sauce are cooked in separate vessels and combined at the end. The One-Pan method cooks dry pasta directly in the sauce liquid.
- Can I use canned tomatoes instead of fresh? Yes, a 28-ounce can of high-quality San Marzano plum tomatoes works beautifully. Just be sure to crush them by hand or with a mill to get the right rustic texture.
- Why do I need so much olive oil? The 1/4 cup of oil is the base of the sauce and carries the garlic flavor. It emulsifies with the tomatoes and starch to create a rich mouthfeel without adding cream or butter.
Nutrition
- Calories: 465 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrate: 62g
- Protein: 12g
Try More Recipes:
- Martha Stewart Turkey In Parchment Paper Recipe
- Martha Stewart Upside Down Turkey Recipe
- Martha Stewart Zucchini Pasta Recipe
Martha Stewart Spaghetti 101 Recipe
Description
This silky, classic Martha Stewart Spaghetti 101 Recipe combines crushed tomatoes, sliced garlic, and fresh basil for a dinner ready in 30 minutes. The secret lies in finishing the pasta in the sauce to create a glossy texture that clings to every bite. It is the perfect weeknight meal when you want simple elegance.
Ingredients
Instructions
- Prepare the Tomatoes: If using fresh tomatoes, bring a pot of water to a boil, drop them in for 30 seconds to loosen skins, then peel, seed, and cut into strips. If using canned, strain them (reserving juice) and crush them by hand or pass through a food mill.
- Boil the Pasta: In a tall stockpot, bring 3 quarts of water and 2 tablespoons of coarse salt to a boil. Drop in the spaghetti and cook until al dente, usually about 11 minutes (or 1 minute less than package instructions).
- Sauté the Aromatics: While the pasta cooks, place a 12-inch skillet over medium heat and add the olive oil and garlic. Cook, stirring occasionally, until the garlic is lightly golden (about 30 seconds), then add the red pepper flakes and 1/4 teaspoon salt.
- Simmer the Sauce: Increase the heat to high and add the tomatoes (and their juices). Cook, swirling the pan occasionally, until the tomatoes thicken and break down, about 5 to 6 minutes.
- Finish the Dish: Drain the pasta, reserving 1 cup of cooking water. Add the hot pasta directly to the skillet with the sauce and toss to coat for 3 to 4 minutes, adding reserved water if needed. Stir in the basil, cook for 30 more seconds, and serve immediately with cheese.