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One-Pan Pasta

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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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Reviews

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How would you rate this recipe?
7132
  • evaprudencioafo
    9 OCT, 2017
    I was surprised by how simple this dish was! It ends up being very tasty and with a lot of flavor because of the garlic and basil.I think I might have added some more basil than the original recipe. Amazing for those nights when you don't feel like cooking or don't have much time.
    Reply
  • MS10229855
    20 AUG, 2017
    I have been an aficionado of this one-pot pasta dish for a couple of years. A truly good-tasting and good-looking for-company dinner. Makes it look like you know what you are doing. I serve it in a really big shallow bowl. So pretty and inviting. I DO increase the pasta to a whole pound, and the other ingredients appropriately. Often I add shrimp after the pot is done, with a cover on the pot, OFF the heat for a few minutes until the shrimp cook with just the residual heat form the already-done meal. So good
    Reply
  • 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
    Reply
    • jadamljt
      25 SEP, 2017
      wow Ethan! well done! 11 years old!
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • pinkjade2518@gmail.com
    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.
    Reply
    • rkrimski1
      29 MAY, 2017
      pinkjade2518: What brand pasta did you use? I have used two different high quality pastas and both times this came out very slimy and starchy. Thanks!
  • sacha.seraydarian@gmail.com
    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.
    Reply
  • 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.
    Reply
  • MS10151383
    7 SEP, 2016
    Eeks! This is suspiciously close to a recipe I've been making for over a year now: http://www.budgetbytes.com/2013/05/italian-wonderpot/
    Reply

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