This One-Pan Pasta Recipe is a quick and easy recipe, which is made with cherry tomatoes and fresh basil. It’s the perfect weeknight dinner, ready in about 20 minutes.
One-Pan Pasta Recipe Ingredients
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 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
- 4 ½ cups water
- Freshly grated Parmesan cheese, for serving
How To Make One-Pan Pasta
- Combine Ingredients: In a large, straight-sided skillet, combine the uncooked pasta, tomatoes, onion, garlic, red-pepper flakes, basil sprigs, olive oil, 2 teaspoons of salt, 1/4 teaspoon of pepper, and the water.
- Boil and Stir: Bring the mixture to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs, for about 9 minutes.
- Finish the Sauce: Continue cooking until the pasta is al dente and the water has reduced to a saucy consistency.
- Serve: Season to taste with more salt and pepper. Divide the pasta among four bowls, garnish with torn basil leaves, and serve with a drizzle of olive oil and freshly grated Parmesan cheese.
Recipe Tips
- How to get a perfect sauce? Don’t drain the pasta! As the pasta cooks, it releases starches into the water, which is the secret to creating a creamy, emulsified sauce without any cream. Keep stirring with tongs to help this process along.
- Can I use a different pasta? Yes, but it’s important to choose a pasta shape that has a similar cooking time to linguine (around 9-10 minutes). Spaghetti or fettuccine would be great substitutes.
- How can I add more flavor? For a richer, more savory sauce, you can substitute half or all of the water with chicken or vegetable broth.
- Can I add a protein? Absolutely. For a quick addition, you could stir in a can of drained tuna or some pre-cooked shredded chicken at the end. You could also sauté some shrimp or Italian sausage in the pan first before adding the other ingredients.
What To Serve With One-Pan Pasta
This is a wonderful one-pan meal on its own, but it also pairs nicely with:
- A loaf of crusty garlic bread for dipping
- A simple green salad with a light vinaigrette
- Steamed broccoli or asparagus
How To Store One-Pan Pasta
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce as it sits.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. You can also reheat it in the microwave.
One-Pan Pasta Nutrition Facts
- Calories: 450-550 kcal
- Fat: 12g
- Carbohydrates: 75g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A large, straight-sided skillet is ideal. It’s wide enough to allow the pasta to lie flat and deep enough to hold the liquid without it boiling over.
Yes, this recipe is very versatile. A handful of fresh spinach stirred in at the end until it wilts, or some sliced mushrooms added at the beginning, would both be delicious.
If the sauce is too watery when the pasta is cooked, simply let it continue to boil for another minute or two until it has reduced to your liking. If it gets too thick before the pasta is cooked, add a splash more water to the pan.
Try More Recipes:
- I Tried Martha Stewart’s Pasta Salad, and It Got More Honest in the Fridge
- I Tried Martha Stewart’s Pasta Carbonara, and It Wasn’t About the Pasta
- I Tried Martha Stewart’s One-Pot Pasta, and It Calmed Me Down
One-Pan Pasta Recipe
Description
A genius one-pan meal where the pasta, tomatoes, and aromatics all cook together in one pan, creating its own delicious sauce in minutes.
Ingredients
Instructions
- Combine the uncooked pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a large skillet.
- Bring to a boil over high heat.
- Continue to boil, stirring frequently with tongs, for about 9 minutes.
- Cook until the pasta is al dente and the water has reduced to a creamy sauce.
- Season to taste.
- Serve immediately, garnished with fresh basil, Parmesan, and a drizzle of olive oil.
Notes
- Stirring the pasta frequently as it cooks is key to releasing the starches that create the sauce.
- Don’t be afraid to let the water reduce down; it’s supposed to become the sauce, not be drained away.
- This recipe is a fantastic, quick, and easy weeknight dinner with minimal cleanup.
- Use the best quality tomatoes you can find for the most flavorful result.