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One-Pan Pasta

Recipe photo courtesy of Marcus Nilsson

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

Source: Martha Stewart Living, June 2013
Total Time Prep Servings

Ingredients

Directions

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7147
  • rybelle80
    3 NOV, 2018
    Delicious and quick. I use vegetable broth in place of the water and cut out the red pepper flakes.
    Reply
  • FAW26340335
    29 SEP, 2018
    This is a great, quick dinner. I've made it before but tonight used chicken stock as another reviewer suggested--a good tip. I think the key to success is to use a boil robust enough to cook down the liquid without turning the pasta to mush. Turning the pasta regularly is important. I crisp up a few slices of prosciutto in the pan, then remove them before adding the other ingredients. When serving, I crumble the crispy prosciutto over the pasta along with the parmesan and the basil.
    Reply
  • kattheclosetstar
    13 SEP, 2018
    This is one of the worst recipes I have ever tried. I was leery of making anything with uncooked pasta and I was right. It's a starchy, nauseating mess and a waste of good food.
    Reply
  • elizabethadamsc
    21 AUG, 2018
    I love this recipe! I use chicken stock in place of the water and more tomatoes. Tonight I’ve added fresh ginger!
    Reply
    • ALR7287634DW
      6 SEP, 2018
      Just made this today using spiralized zucchini and sweet potato instead of pasta. It turned out fantastic! The only tricky part was how much water to use; I knew it would need less but I wasn't sure how much less. I ended up using between 3/4 and 1 cup water but depending on the amount of spiralized vegetable you are using, you could need more or less. Just keep an eye on it. But the taste is so good!
  • sharonbru
    5 SEP, 2018
    This was a great recipe to use some of our fresh garden vegetables! I added some chopped fresh spinach to the recipe at the end as well which added color and nutrition. Even my meat loving husband liked it and stated it had a lot of flavor. I will make this again!
    Reply
  • MS10387434
    15 AUG, 2018
    I lightly sautéed the onions before adding everything else to the pan. Since we have a lot of ripe tomatoes in the garden right now I used chopped heirloom tomatoes rather than cherry tomatoes, and I used about double the amount the recipe called for. We loved it. I was planning to serve the leftovers for lunch but our visiting nephew ate the remainder for breakfast today! I've also made it strictly according to the recipe and it is very good but we like it a bit more this way. Either way, it's easy and very satisfying.
    Reply
  • janetataylor194
    8 JUL, 2018
    Very disappointed in this recipe
    Reply
  • sanjaymunde82
    24 MAY, 2018
    This recipe is wonderful.
    Reply
  • shaynamedinger
    4 MAR, 2018
    This was such an easy & delicious dish! I'm not usually a big fresh-tomato fan, but I've been trying to expand my culinary horizons. I used Better Than Bouillon vegetable base in the water to pump up the flavor (and avoid needing to add additional salt and pepper at the end), but other than that, I followed the recipe as listed. I used the absolute cheapest pasta I could get, as I'm on a budget, and it still turned out phenomenal. The flavors are well-balanced (with just a little bit of spice from the red pepper flakes). I'll absolutely be making this again!
    Reply
  • neomiyvonne
    20 FEB, 2018
    I made it exactly as it said and it was great!! A new family favorite!
    Reply

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