Nobody likes to have a saucepan, frying pan, pasta pot, and stainer staring at you from the kitchen sink. Whenever dinner can be made in one pan, like our Martha Stewart-Inspired One Pan Pasta, clean up is easier. That way, you can enjoy the food without the mess. This One Pan Pasta recipe adapted from our favorite living legend combines linguine with fresh herbs, parmesan, tomatoes, and a few other extra spices. It’s a dish that tastes like 5 stars but is not nearly as complicated as a Michelin-starred entrée. Pull this recipe out of your pocket the next time you have a large number of guests coming over. It’ll save you time and wow everyone at the table.
What Type of Pan Should I Use for This Pasta Recipe?
One pan may have you thinking you can use whatever in your kitchen is readily available. However, the pan you choose does make a difference. We recommend using a sauté pan that has straight edges to help contain the liquid in the pan without spills or overcrowding. You can use other types of pans but you want to make sure it has enough room to add in all the ingredients and still leave room to stir the pasta.
Martha Stewart-Inspired One Pan Pasta
- Yield: 4–5 Servings 1x
Description
No need to worry about washing more than one pan for dinner ever again.
Ingredients
- 1 lb linguine
- 3 cups cherry tomatoes
- 1 large onion
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil for #1
- 3 tbsp olive oil for #2
- 36 oz water
- Salt and pepper (to taste, but generously as the pasta water will create the sauce)
- ½ bunch fresh basil , cut with scissors for garish
- 1 cup grated parmesan
Instructions
- Place 8-10 tomatoes in-between two lids from takeout soup containers (we call them quart containers) firmly, but not smashing, and press flat down on the tomatoes with the second lid. Then, run a knife between the two lids to cut the tomatoes in half, repeat until all the tomatoes are cut.
- Slice onions into thin slices, as you would for a salad.
- Chop garlic.
- In large pan place the linguini, cherry tomatoes, onion, garlic, olive oil for #1, pepper flakes, water, and generous amounts of salt and pepper.
- Place skillet on high and bring to a boil.
- Cook for about 9 minutes until the pasta is al dente and the water has turned into a sauce. Be sure to turn over the pasta throughout the cooking using tongs.
- Garnish using olive oil for #2, basil and grated parmesan cheese.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Apple Crostata with Cheddar Cheese Crust
Recipe by Selina Progar
Photography by Dave Bryce
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