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One-Pan Pasta


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

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • ethanong10
    2 JUL, 2017
    I am an 11 year old boy living in Singapore, I was surprised about the simplicity of this dish. Its really easy and it was big on flavour. I added some prawns, capsicum and mushrooms. I astonished my family. Even my mom did not know that pasta can be cooked like that. Thank you for sharing such and amazing recipe. Hope you have more coming my way! Ethan Ong, Singapore
  • karenakarenaca
    3 APR, 2017
    We've been wanting to make this for several weeks, and finally did it last night for our weekly "mid-afternoon Sunday supper". Having read many of the comments, I was worried about the texture and starchiness. So we bought the best pasta we could find in the gourmet section of our local supermarket (we live in Oaxaca, Mexico). I THINK HIGH QUALITY PASTA IS THE SECRET TO THIS RECIPE. IT WAS FANTASTIC! It doesn't call for many ingredients (but all of the ingredients need to be top-notch quality) and comes together so quickly. Although we made it exactly as written, we spent the dinner fantasizing about variations we'd like to try.
  • havelovelyskin
    29 MAR, 2017
    This was a fantastic dish, the sauce came out silky and smooth. I added extra basil, garlic, and finished it with freshly grated Parm. I'm not sure what all the hubbub is about this particular dish?? I'm an Italian girl, raised on fresh authentic Italian food, and I would highly recommend this. Lot of bright vibrant flavors.
  • mlm0971
    25 FEB, 2017
    This is good. I saute theonion and garlic and add the water, and bring it to a boil before adding pasta. And for those saying an Italian would NEVER do this look up pasta risottata.
    6 FEB, 2017
    I make this recipe at least twice a month. I make it exactly as written and its a hit every single time. My pasta has never turned out badly (slimy gluey etc) as others have commented. If you do what she says, you will have a wonderful result. Don't buy low quality pasta. Bon appetit.
    5 FEB, 2017
    I thought this dish was really easy to make and fast. I followed the 2 other reviewers advice and cooked the pasta separately for about 7 minutes, drained almost all of the water, and then added it to my already cooking tomatoes, garlic and onions. I really enjoyed this dish.
  • hegge88hotmail
    16 DEC, 2016
    Great recipe! Similar to old family recipe that is much loved; with few changes passed down from my mother of Dutch Irish decent. We use tortillas instead of pasta, and add seasoned browned ground beef. We also use cilantro instead of basil. Some times it takes 2 pans. We also substitute queso fresco for the Parmesan. We roll it all up in the tortilla and its great. My mother called it a burrito. I think it is latin for: if you have a recipe to share get your own website.
  • MS10151383
    7 SEP, 2016
    Eeks! This is suspiciously close to a recipe I've been making for over a year now:
  • elisa.duranti
    23 AUG, 2016
    This recipe has too much garlic for any italian to bear! I made my own version. I just put in oil, onion and (less) garlic over low heat until the onion is quite soft and trasparent, add the tomatoes, sauté them for just a half a min, than pour in all the other ingredients with boiling water to cover, and add more until pasta is al dente. I turn off the fire, add more oil and parmesan cheese. It's kind of a crossover between Martha's recipe and an italian one called "pasta risottata". Very good!
  • MS12369002
    20 AUG, 2016
    Horrid. Starch from pasta permeates sauce and makes it slimy. Cook pasta separately. Drain. Add to sauce. Yes, two pots but SO much better!! Don't be so lazy!