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Under 30 Minutes

One-Pan Pasta

Martha made this recipe from Martha Stewart Living magazine, on Cooking School episode 304.

  • Prep:
  • Total Time:
  • Servings: 4
One-Pan Pasta

Photography: Marcus Nilsson

Source: Martha Stewart Living, June 2013


  • 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
  • 1/2 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 1/2 cups water
  • Freshly grated Parmesan cheese, for serving


  1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 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.

Reviews (82)

  • Tims Wife 16 Mar, 2015

    Have made this several times. It's a go-to Meat-Free Monday dish in our house. We love it! Instead of water, I use 4 cups of veggie broth and 1/2 cup of Marsala wine. Sometimes, I'll mix in a dollop or two of ricotta cheese for extra creaminess. Mmmmmmm!!!!!!

  • midines 4 Mar, 2015

    This is a lovely recipe - the combined flavours of garlic. basil & chilli are wonderful. I served it with a side salad - relish & filling.

  • redchick0426 3 Mar, 2015

    I tried this last night and was excited about it, but ended up being very disappointed. I think because you don't drain any water/only add enough to cook it through, the starchy cooking water just makes the sauce like paste. And if I tried to thin it out, it wouldn't have had enough flavor. Anyhow, long story short, I wouldn't recommend it. Too bad, because it sounded like a good idea.

  • FrmTheHeart63 21 Feb, 2015

    Overall, I love this recipe! I really didn't expect for it to have as much flavor as it did. But like many others, it was a bit spicy so next time I may scale back on the red pepper flakes and garlic. I definitely want to try it with other veggies as well such as broccoli and/or spinach. But if you're looking for a simple meal with easy prep and cook time---this is definitely a winner!

  • lizsteve1960 17 Feb, 2015

    I made this but changed it up a little.. I used everything in recipe but used 4 1/2 cups of clam juice instead of water and added 4 cans of chopped clams..When I make it next time I think I will add some shrimp.. It was the best....tasted soooo good!!!!

  • shellcontest 11 Feb, 2015

    Not sure what all the raving is about. I found this recipe to be quite bland and I will not be making this one again. It was very easy to prepare; however, easy doesn't necessarily equate to wonderful in my kitchen. Two thumbs down.

  • Bricks 4 30 Jan, 2015

    This is the 2nd time I have made it with whatever I have on the shelf. It is excellent, great taste, easy to make and always comes out great. Yes this would be great for a date nite.. I put some fresh mozzarella in the pan to melt and its sooooo good! Thanks Martha!!!

  • Bricks 4 30 Jan, 2015

    This is the 2nd time I have made it with whatever I have on the shelf. It is excellent, great taste, easy to make and always comes out great. Yes this would be great for a date nite.. I put some fresh mozzarella in the pan to melt and its sooooo good! Thanks Martha!!!

  • Lorenzo Bolis 18 Jan, 2015

    This is not how you cook pasta: as an Italian citizen, I feel offended.

  • Mary Duncanson 24 Jan, 2015

    As an auntie to 15 children, I am all for 1-pot dishes. I've made this one a few times and it's delicious every time. It might not be the meal you cook on date night or the one you make to impress your friends, but if you're looking for quick, delicious, nutritious, and simple, this is a go to hit.

  • duppygyal 15 Feb, 2015

    To the offended Italian, pasta as we know it originated in Asia, but being Italian I'm sure you know that.
    This recipe is a nice basic dish. Admittedly, I didn't follow the recipe and ended up adding white beans, a ton more herbs and garlic & I also sauteed my veggies in olive oil prior to adding them to the pot. It turned out well. It was delicious cold with a nice oil drizzle (I used homemade thyme infused olive oil).

  • mbaratta 19 Feb, 2015

    I just read an article that talked about this one-pot dish. It mentioned that a member of the Martha Stewart team discovered a chef using this method of cooking Puglia. So it was a fellow Italian who started cooking this way. Besides, pasta is too delicious to offend people. If the method works and the food tastes great, who cares how it's made.

  • FoodieWife 17 Jan, 2015

    I downloaded this book in my kindle the day it was released. I read it, bookmarked recipes, and promptly forgot all about it. This is the first recipe I've made and it's a good start. First and foremost, it's super easy. It's literally a one-pot meal. I love tomato and basil, and often turn to pasta for fast food at home. I did use freshly grated Parmigiano-Reggiano cheese, and I think it adds another dimension of flavor. It's a keeper!

  • Laura Hastings-Brownstein 17 Jan, 2015

    I so wanted to like this cook, forgot her name, but every recipe one of her recipes that I tried tasted like you know what, so sorry. This one looks forgettable too.

  • Laura Hastings-Brownstein 17 Jan, 2015

    I so wanted to like this cook, forgot her name, but every recipe one of her recipes that I tried tasted like you know what, so sorry. This one looks forgettable too.

  • abby208 17 Jan, 2015

    DON'T USE GLUTEN FREE PASTA!! I made this for my family a couple nights ago and it did not work! The gluten free pasta turned into a gummy-like flavorless ball. I think it would be yummy otherwise, but don't make the same mistake as I did.

  • frugalfunlife 11 Dec, 2014

    Turned out great! Just remember to add more water if you use an entire box of pasta. Definitely a keeper recipe, especially now that my daughter is vegetarian. You can read my review at

    So easy to make, my 13-year-old son made it for dinner all by himself!

  • galewriter1 8 Dec, 2014

    I liked it! It was very creamy as others have said and I think the cheese is overkill because it's creamy without it and so I would prefer to eliminate the dairy and extra calories. I just wonder how to add shrimp. Should they be fried separately with garlic and added at the end? Or I suppose cooked shrimp could be thrown in at the end to get some of the flavor of the dish. I want to try it with broccoli and also with frozen green peas. Feel like it needs something besides basil.

  • JH77 1 Dec, 2014

    Don't be alarmed by how it looks when it's done. Lots of flavor and minimal effort. It's going in the keeper binder.

  • Bunny Washington 28 Sep, 2014

    This dish was a delicious surprise! The starch from the pasta made for a creamy consistency. I'm glad I tried this and will make again.

  • JEDI1 25 Sep, 2014

    I make this recipe all the time but made some changes without realizing I did as I did it from memory! I didn't have fresh tomatoes so I added 1 -15oz can of tomatoes, 3 cups of water, 1 chicken or vegetable bouillon cube and the juice of a lemon. I skip the onions. I use thin spaghetti and break it in half. Put all the ingredients in the pot with the spaghetti last. Bring to a boil, then turn to low put on the lid and cook for 9 minutes. Never had a failure.

  • S Jones 1 Dec, 2014

    I struggle to digest onions and garlic. Would you post your version of this recipe?

  • wedz 20 Sep, 2014

    Delicious and as easy as stated. Visiting my daughter in her tiny studio apt in Paris....only has two burners (no oven) and thought it would be a good time to try it out. I was surprised how much flavor was released without precooking the garlic or onion.....used as a side to braised pork chops and it was as good as it was visually appealing. I will make again for company!!

  • JCL 17 Aug, 2014

    I saw this on the Martha Stewart cooking show and I loved the idea of a fresh tomato sauce. I have never been able to make a decent sauce, but this was easy and it tastes amazing! I am gluten free and I tried to make it a 1 pot cooking dish, but it didn't work out. I guess the gluten free pasta starches caused it to be SUPER thick and gooey. I have to cook the pasta separate, but that's ok. It's still easy enough and it tastes good.

  • Lauren Pope 14 Jan, 2015

    I saw your review after I had already started making this with gluten free pasta, and I found the same thing to be true. The flavors were all very good, but it was too thick/goopy. I was thinking that adding more water may help that issue, but otherwise I will use your technique.

  • Debbie Sullivan 23 Jun, 2014

    Loved this at first sight! Made it that night and have made it several times since. Delicious, easy, fast and healthy! What more could you ask for?

  • mia-the-panda-bear 10 May, 2014

    Wonderful recipe! I've made it multiple times and is a family favorite. Lighter, fresher and more filling than just a plain jarred pasta sauce.

  • Katmama2009 27 Apr, 2014

    I followed the recipe exactly and thought it was a little spicy. Overall I liked it a lot and will make it again. Next time I'll use less of the crushed red pepper, or shake a little on when serving.

  • Savoiefaire 12 Apr, 2014

    I don't understand the negative reviews and results from this extremely simple and satisfying one pot meal. I can only think that people didn't not buy the best, freshest ingredients possible and did not time the recipe properly. I followed the recipe exactly and ended up with a very delicious and fresh tasting pasta dish in 20 minutes. It's important to check the pasta a minute or two before the time is up to check for doneness. I will definitely make this again. A real keeper!

  • Yukiko Ishikawa 23 Feb, 2014

    I LOVE how easy this recipe is! Chop, slice, dunk, boil, season and you're ready to go. Plus it's got a really fresh taste to it... so yummy. It was so good and easy we had it two days in a row :) Oh and because it's such a simple recipe, you can add on stuff to customize it.

  • LittleRedFrog 18 Feb, 2014

    Made this last night. It was delicious!!
    I also used whole grain pasta. I also used a shallot instead of the onion as I had that at home and swapped the last 1/2 cup of water for 1/2 cup of white wine.
    Cooking doesn't get easier than that, and fast and very tasty!
    I'll be making this over and over again.

  • Anushka3 14 Feb, 2014

    I have tried this using whole grain pasta, and it was great. The pasta is more robust, so held up better without turning mushy or gummy, yet was softer than whole wheat pasta usually is when just cooked alone. It also adds a bit more protein and fiber. I would recommend it. Great recipe--I love easy food!

  • Caroline M 13 Feb, 2014

    Genius recipe!
    I adapted this to a cup of barley. Was a wonderfully divine & sophisticated barley risotto with little effort.

  • MHWest 4 Feb, 2014

    If the recipe came out "gummy", you cooked it too long… aldente! And play with your spices to adjust to your liking. This is great with all the "fresh" flavors - garlic, basil, EVO, tomato…. and a little heat. And yes, shrimp are a nice addition.

  • Linda Grace 30 Jan, 2014

    while it was fun to try cooking a one-pot pasta i can't say it was anything all that tasty. i used fresh ingredients and followed the recipe exactly. if i do try making it again i'd halve the amount of pepper flakes, maybe half the amount of olive oil–or even eliminate it–and add some protein like shrimp. this is just too many carbs for a main dish to be considered healthy. i have a one-pan pasta recipe from an old magazine i've made several times and i'll go back to that one as it is fantastic.

  • cmelectra76 26 Jan, 2014

    Love it....I added capers and sliced klamata olives and no salt. Make sure you follow the steps, pasta goes first, then etc. You can also add some prawns or shrimp, and the red pepper flakes really made a difference, I added more on my plate.

  • Victoria C 17 Jan, 2014

    I made this last night and it was good! No flavor overpowered another, I could taste all of the great fresh ingredients & I still picked up on the spiciness of the red pepper flakes. I think this would have tasted GREAT if I had paid more attention to the measurements. I didn't have a way to measure the amount of pasta I put in & I think that might be contributing to the "gumminess" others mentioned because I overcooked the pasta while waiting for the remaining water to evaporate/cook away.

  • cuteute 10 Jan, 2014

    We LOVE this recipe! I don't know how people are rating it low, if you follow the directions it's as easy as easy can be, and the leftovers are delish! Even my small children enjoy it. I use a scant 1/2 tsp of the red pepper flakes and it's not too spicy.

  • emilyfmd 7 Jan, 2014

    I did not like this. The flavor was not great, just spicy, and I found that once it started cooling down it got gummy. The leftovers were practically inedible... Perhaps, as others have mentioned, my ingredients were not up to par. But I will not be trying this again--it just isn't worth it!

  • Trophy Wife 1 5 Jan, 2014

    Made it for dinner tonight without the pepper flakes. It was quick, easy and pretty good. My husband says he could eat it every-other day and be happy. Next time I may add sliced zucchini half-way through the cooking and/or a can of cannellini beans or chickpeas. I don't know why some people had it come out gummy, perhaps they cooked it too long…?

  • Trophy Wife 1 5 Jan, 2014

    Made it for tonight's dinner but didn't use the pepper flakes. Quick & easy meal. May add sliced zucchini mid-way through cooking next time or even a can of beans. It may not be a gourmet meal but it's certainly good if you are in a hurry or don't want to hang around the kitchen for hours. Hubby said I could make it every other day and he'd be happy.

  • James Washington 17 Dec, 2013

    It's one-pan pasta,not boil pasta in one pot and veggies in another. The first time was a little off for me as well but I tweaked it slightly and very delicious ever since. It's one of my favorite go to dishes in a time crunch. My 4 year old twins love to help prepare and eat! Thanks to my wife and you for awesome recipe. Look forward to other dishes.

  • Eliah Golan 14 Dec, 2013

    I didn't like it, it was very gummy like, if your using ingrediants use it well.
    take the onions and the garlic and cook them in the olive oil, then and the tomatos, salt, pepper, chili flaks and some oregano, cook the pasta in a different pot, and only at the end add the fresh basil to the suace, top with parmesan.
    It may take 10-15 more minutes and an extra pot. but the majority of the time is when the sauce is ccoking, the work time is 10 minutes.

  • Eliah Golan 14 Dec, 2013

    I didn't like it, it was very gummy like, if your using ingrediants use it well.
    take the onions and the garlik and cook them in the olive oil, then and the tomatos, salt, pepper, chili flaks and some oregano, cook the pasta in a different pot, and only ant the end add the fresh basil to the suace, top with parmesan.
    It make take 10-15 more minutes and an extra pot. but the majority of the time is when the sauce is ccoking, the work time is 10 minutes.

  • Kbjoseph1 10 Dec, 2013

    Neither my husband nor I liked this. I thought it was way too spicy and the flavor just wasn't good. My husband thought the flavor was ok, but he hated how sticky it was. We have a lot going to waste and now no leftovers for tomorrow. We will never be making this again.

  • Natalie Rainier 3 Dec, 2013

    Very good. I followed this recipe exactly as specified and found the dish quick, easy, and satisfying. Four servings seems accurate, but it might be closer to 2-3 if you have a hearty appetite or are active like I am. Since this is a simple recipe with just a few ingredients, the quality of the ingredients makes all the difference. For topping, a high-quality EVOO and a good Parmigiano-Reggiano are key. And, whatever you do, don't skip the fresh basil.

  • tkayfree 1 Dec, 2013

    Pretty tasty. This is a basic pasta dish that tastes good. My boyfriend and I smashed the entire thing on our own and he was still hungry. We aren't fat, so I would say that 4 servings is a stretch. Other than that pretty good.

  • Billy C 16 Nov, 2013

    I first learnt this recipe from Living's June edition. I have made this recipe for family and friends. It's simple and delicious - 20 minutes top to prep and, actually, cook. Your friends will think you slaved over the pasta *smile* Also, I like that everything in the dish is natural. The recipe does not call for anything from a jar or can. Most of the ingredients come from the produce section of your local grocery store. I highly recommend. Enjoy (pretend I said this in Italian)!

  • Robyn81 12 Oct, 2013

    Sensational! So easy, and absolutely incredible flavor. I made it as described, using good cherry tomatos, fresh basil, and camelina oil. I recommend being generous with salt and pepper and finishing it with parmesan reggianno. Truly fantastic recipe! 20 minutes start to finish.

  • Sleepygirl3000 25 Sep, 2013

    I was so excited to make this but alas, it was a bit gummy. The flavor was amazing....Martha has another similar called Spaghetti 101 which is similar, only slightly more work. Been making that one for years.....thank you Martha! (for a variation add shrimp sautéed in olive oil, garlic and salt!)

  • Tigargurl 25 Sep, 2013

    How does this recipe have so many good reviews?! It was a gooey, slimy mess without much flavor! I waited until after eating to rinse the pot and even after soaking it overnight it took at least twice as long to clean as it would have to just wash a pot for the spaghetti and a skillet for the sauce. What's the point of one pot dinners if the dishes are more work than the traditional pots needed?!

  • lou61290 24 Sep, 2013

    Has anyone ever tried making this with a different type of pasta? I want to try penne but not sure if it will be as good! THANKS!

  • callaandrews 15 Sep, 2013

    I tried this recipe with whole wheat pasta, and it turned out very tasty. My family thought it would be even better with regular pasta, so we will be trying it again!

  • pattipoopidoo 10 Sep, 2013

    EXCELLENT! So quick and easy. I used chicken broth and white wine in place of water, and the full pound of pasta. (added a bit more liquid.) Took about 11 minutes total. Tossed with goat cheese at the table. Fantastic! Next time, adding some shrimp.

  • Arthur in the Garden- 1 Sep, 2013

    So easy! Lovely!

  • TheDreadedWoodenSpoon 30 Aug, 2013

    This was great! One pan to clean, no boiling water to scald me or give myself an impromptu facial.

  • lexie75 12 Aug, 2013

    Hands down BEST pasta dish!! I love how I can taste all of the fresh ingredients. Cannot wait to make it again.

  • Katina17 3 Aug, 2013

    In my family,this has been made for decades. My Nonna made it for Noni, who made it for my mom, who made it for us..we called it minestra. It's always been a good meal. Katina

  • Candacekai 2 Aug, 2013

    I loved it! It is so yummy. It was so easy to make and little mess. Every strand of pasta tastes like its been saturated in every ingredient. I will make this again for sure.

  • framesmart 2 Aug, 2013

    I saw this on pinterest so I thought I'd give it a try and I was not disappointed. I did make a couple of modifications but used the recipe as a guideline. I had chicken stock so that's what I used instead of water and I added 2-3 oz of goat cheese to make the sauce creamy. I have to say mine took much longer than 9 min. for most of the liquid to evaporate but the end result was really delicious.

  • vickycoppa 1 Aug, 2013

    Loved it!! I too used a full pound of pasta and a bit more water. The second time I made it (the same week) I added white wine and reduced the water by 1/2 cup. So fresh and quick after long day at work. This is the time to make it with summer fresh tomatoes and basil! You have to try it, so easy and tasty! Thanks Martha!

  • I_Fortuna 31 Jul, 2013

    Unfortunately, I have a couple of problems with this recipe. For diabetics, it is probably best to rinse the pasta after cooking it al dente in order to remove some of the starch. Also, adding basil at the onset of cooking destroys the flavor and the oils that give basil its unique flavor. I would add the basil in the last couple of minutes of cooking. Otherwise, it appears to be a great recipe for those who can manage the extra starch in the cooking water.

  • Jenni M 28 Jul, 2013

    I just made this twice. The first time followed the recipe and felt something was missing. It is good base recipe however. The second time I made it, I made the following changes. Used 1tbsp olive oil and 1 tbsp butter and sautéed the onions and crushed red peppers just until the onions were opaque, then added the garlic and tomatoes, sautéed for about a min, then added basil. Then added 2 cups of white wine, and 2 cups chicken broth and pasta. It was much better and still one pot

  • Kellea Tibbs 28 Jul, 2013

    OMG! I love that it's okay to make pasta all in one pot and not have to cook everything separately. It's so easy to just throw the pasta, veggies, and spices all into one pot and go! And it's delicious. This is something that even the most novice of cooks should try. It will make a foodie believer out of anyone.

  • colina999 25 Jul, 2013

    Just made this pasta for the first time. I substituted 1/2 of the water with white wine. It was tasty tasty TASTY! And super easy mid week after getting home from work. I think adding sliced zucchini would be a nice addition as well. Bravo Martha :)

  • jenbanuelos 22 Jul, 2013

    This turned out great! Even my 5 year old liked it. I put the whole box of pasta (1 lb rather than 12 oz) and added some chicken sauteed with italian herbs. It was fast, easy, and delicious. I can't wait to eat it again for lunch tomorrow.

  • Saraphema 16 Jul, 2013

    This recipe was so easy and simple, and really hits the spot when you're not up for a cooking production. I would do a little less red pepper flakes next time (my mom cannot handle very spicy) and add some grilled chicken for some protein.

  • Courtney B 15 Jul, 2013

    Just made this and it was awesome! Super quick and easy and it tastes delicious! I didn't have fresh basil so I used dried basil and it turned out just fine. I think next time I'm going to try it with some more types of vegetables and maybe some chicken.

  • HHW29 11 Jul, 2013

    This recipe was definitely convenient in one pot (although my pasta kept sticking to the bottom), but I did not like the finished product as much as I'd expected to. The resulting sauce was more like SLIME coating the noodles, it wasn't too popular with my family. I would not make it again.

  • erzybear 10 Jul, 2013

    Elise Martinez--

    I used gluten free pasta but made a few modifications (because I saw that you didn't have much success!). I added all of the ingredients except the pasta into the pot and let it come to a boil. I allowed it to boil for a few minutes so it could start reducing. I then added my pasta and let it boil for 7 minutes (that's how long the pasta package said). It was delicious and the pasta retained its texture and firmness. My husband couldn't even tell that it was gluten free!

  • CShima 9 Jul, 2013

    This recipe turned out delicious! Next time I make it I might add a little less water and salt but other than that it was great! My friend thought it was delicious too. It's so easy to make it's practically foolproof. I will definitely be making it again.

  • Jsarias 7 Jul, 2013

    This really works! So yummy! I used 1 lb. of linguine instead of 12 oz. and 5 cups of water not, 4 1/2. All the other ingredients as is in the recipe. I have an electric stove so half way through prepping the ingredients I turned the burner on high so it would be a little more like gas as far as the instant heat! When finished(all liquid absorbed), off heat, I tossed 1 cup of parmigiano reggiano cheese. After plating I topped off with a chiffonade of basil and a drizzel of olive oil & more parm!

  • lcdm94 6 Jul, 2013

    Fantastic! Next time I'm going to double the recipe (I have a large family!) and ADD shrimp! Yumm

  • Elise Martinez 3 Jul, 2013

    I'm not sure if it's because I used gluten-free pasta, but this recipe did not turn out the way it should have. I followed everything to the T and I got a gloopy mess :(

  • brettesember 1 Jul, 2013

    I was skeptical of this recipe, but it really worked! You can see my results here:

  • dbhse 17 Jun, 2013

    Loved it!!

  • credd 13 Jun, 2013

    this was delicous!!! i knew i wanted to make it the moment i saw it in my living magazine...and i was not disappointed. i brought some into the office and shared it with co-workers...and they all asked for the recipe. this is a dish i will make again!

  • LovelyZ 10 Jun, 2013

    Delicious recipe and so easy. We scrapped the chili flakes and used a smaller pasta that would be easier for kids. The dish didn't seem hefty enough for a full meal, so I made the mistake of cooking an additional meat on the side. It turned out to be gratuitous. This is definitely big enough and satisfying enough for a full meal.

  • fritzie09 9 Jun, 2013

    Very tasty and will make again! I was worried about this recipe being bland. It wasn't bad at all, but I do think it would've been better with a touch of bouillon. However, my boyfriend says the recipe is perfect as written. Adding some diced chicken and shrimp was great, too!

  • Ajkitson 2 Jun, 2013

    This is delicious! Next time we are going to try a little less red pepper and a few more grape tomatoes. It was a little too spicy for my kids, but great for adults!

  • ORCAgirl 20 May, 2013

    Easy and yummy. I added some bouillon to it. Will make it again for sure!

  • alr104 20 May, 2013

    I loved this recipe and so did my fiance. We were a little skeptical at first but it turned out really well. I didn't have a straight side skillet so I used and 10 inch skillet and just broke the linguine in half. It was so good and easy to make!

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