MARTHA’S ONE-PAN PASTA

martha's one pan pasta, butter with a side of bread

Hello, recipe circling the internet.

Have you tried this yet?
As I thumbed through an old Martha Stewart Living magazine I happened upon the recipe and thought… ‘Wait, is that…? Is that what I keep hearing about?’ Sure enough! After grabbing some basil from a kind neighbor, I decided it was time to give this supposedly easy-peasy recipe a go!
I’ve heard you can make an innumerable host of alterations (we’d love to hear how you spiced yours up!), but here’s my version of Martha’s One-Pan Pasta:
Martha’s One-Pan Pasta
(Original recipe here)
12 oz. linguine
12 oz. tomatoes cubed
1 onion, thinly sliced
4 cloves garlic, thinly sliced (I used garlic paste- it’s all I had on-hand)
1/2 tsp. red-pepper flakes (I didn’t have any)
6 basil leaves, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and pepper
4 1/2 cups water
Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, pepper flakes, basil, oil, salt, 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.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil and parmesan (whiiiiich I forgot).

martha's one pan pasta, butter with a side of bread

^^ The inspiration (which got a little beat-up as it hung on the side of my fridge).

martha's one pan pasta, butter with a side of bread

^^ Gettin’ ready to rock – pasta at 1 minute.

martha's one pan pasta, butter with a side of bread

^^ 5 minutes & 9 minutes- all done!

martha's one pan pasta, butter with a side of bread


Afterthoughts? Impressive! I can’t believe this worked as well as it did! Talk about a fast and easy dinner. Definitely give it a try. Thanks, Martha!

1 COMMENT

  1. I made this recipe right after the magazine came out and I remember eating it outside on our deck on a summer evening with some good bread. I usually just use a 14-15 ounce can of good diced tomatoes unless I have some tomatoes that need using up and it is a snap to make.

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