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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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7137
  • neomiyvonne
    20 FEB, 2018
    I made it exactly as it said and it was great!! A new family favorite!
    Reply
  • allisooon
    25 JAN, 2018
    I've been making this recipe (as written) for several years. I use Whole Foods organic linguine and it is always so good. Perfect to whip up for dinner guests. I can see why lower quality pasta might not work as well. Highly recommended.
    Reply
  • prod_test1003y
    2 JAN, 2018
    k
    Reply
  • 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
  • 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!
  • 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
  • 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!
  • 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
  • Lorenzo Bolis
    18 JAN, 2015
    This is not how you cook pasta: as an Italian citizen, I feel offended.
    Reply
    • mlm0971
      25 FEB, 2017
      Look up pasta risottata.
    • 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 pasta...in 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.
    • 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).
    • 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.

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