Ready for dinner in 20 minutes with one pan and 8 (mostly pantry staple) ingredients?

September 04, 2014
Advertisement
Marcus Nilsson

Yes, you won't believe it till you try it: This pasta is streamlined in everything but taste, and the flavors are sublime.

Ingredients are minimal: The sauce is just cherry or grape tomatoes, thinly sliced onion, plenty of garlic, fresh basil, extra-virgin olive oil, and a garnish of Parmesan -- but they combine to create a rich flavor. There's culinary magic here: The linguine cooks in its own water -- none of the liquid is thrown away -- and as it reduces, all the lovely starchiness from the pasta transforms the remaining water into a creamy sauce that coats every strand.

Cleanup is a snap: This recipe fits so well with our "fewer pans = fewer dishes" strategy. All you need equipment-wise for this pasta dinner is a small paring knife, a straight-sided skillet, and a pair of tongs (much easier than a spoon for tossing the pasta to coat in sauce).

It comes together so quickly: Prep is short, and then you just bring everything to a boil and cook, stirring and turning the pasta frequently (using those tongs!). Dinner is ready in 20 minutes from start to finish.

A revolutionary technique: The recipe is inspired by a pasta one of our cooks tried in Puglia, Italy. Cooking the dried pasta in a skillet, not the usual large pot, along with the other ingredients seemed radical, but now we consider this dish one of our "back pocket" recipes. Soon you will too.

Watch how to make our Original One-Pot Pasta:

Comments (12)

Anonymous
March 2, 2019
Can you double/triple this recipe? I have a large family.
Anonymous
September 2, 2018
I made this recipe yesterday and we couldn’t believe how yummy it was! I did substitute chicken broth for water and I added a bit more tomatoes since my garden produced a bumper crop this year. Otherwise I followed the recipe as is. Highly recommended!
Anonymous
June 15, 2017
Wait. A recipe page without a written recipe? Dafuq is this?
Anonymous
May 27, 2017
This is such a great recipe...I love the red pepper in here and there are so many wonderful flavors going on in this, it is wonderful!
Anonymous
October 11, 2016
I just made this dish tonight. It was fantastic not to starchy but nice and creamy, however I think in the future I will omit or cut back on the red pepper flakes. My husband found it to be a bit to overwhelming. I added parmesan and reggiano cheese after plating. Will definitely make this dish again!
Anonymous
October 20, 2015
Loved it! So delicious and easy. It turned out perfectly from the video directions. I used about half the red pepper, which was perfect for my palate, but otherwise I followed the recipe exactly.
Anonymous
July 30, 2015
I enjoyed this recipe but would like to know if there is a way to adjust it for use with gluten free pasta. A member of my family has Celiac's disease and can't have pasta with wheat.
Anonymous
May 10, 2015
This was excellent! Simple, fast and delicious. I love the clean flavor of it. I added shrimp as an added bonus.
Anonymous
April 25, 2015
Not good. I ate it, but not good. I had to try it because I couldn't believe it was possible. Of course the pasta was overly starchy - that was the worst part. The flavors of onion, cherry tomatoes, garlic, red pepper, and salt are good, but not good enough to overcome the starchy pasta. Blech. I'm very disappointed MSLO posted and has printed this recipe.
Anonymous
December 12, 2014
Fantastic!! Creamy without cream. Saw the show and had tomato and onion I needed to use so tried it out. Substituted rosemary for basil because that's what I had. Also added some leftover roasted peppers instead of crushed red. I love this because it was simple and the kind of recipe you can clean out your fridge and taste fantastic! It's really good! Thank you Ms. Stewart.
Anonymous
December 4, 2014
Looked and sounded appetizing but I was wrong...it was straszny (terrible in Polish). Followed the recipe to the letter but found that it had too much red pepper flakes for my taste and it was flat even with the addition of an excellent parmesian cheese and additional basil. If I were to even try this again I would probably oven roast the onions, garlic and tomatoes to add more depth of flavor but as this recipe is written it's a flop and I wouldn't recommend it.
Anonymous
September 24, 2014
I've just made it today. My husband and I looooved it!!! I was skeptical at first but it turned out amazingly tasty! This is my new go to recipe, will definitely make it again!! Thanks, Martha!! You are awesome!