I Tried Martha Stewart’s Famous One-Pan Pasta and It’s the Ideal Weeknight Dinner

Nathan Hutsenpiller
·3 min read
5
bowl of spaghetti with cherry tomatoes and basil leaves on a wooden table
Credit: Nathan Hutsenpiller Credit: Nathan Hutsenpiller

When it comes to keeping things simple and elegant, not many do it with as much ease as Martha Stewart. While we’re all familiar with the work of the queen of domestic arts, until you’ve put one of her recipes to the test yourself, it’s likely that you haven’t been living your life to its fullest potential. As someone who is currently frolicking along the path of my own culinary journey, I look to Martha for answers to the questions that I struggle with most — and of course, for delicious, simple recipes.

Recently, I came across Martha’s amazing one-pan pasta recipe, and I was excited to have found something new in the “easy to cook” category. After already having success with the wonderful French Onion Soup Noodles, I was motivated to find something similar, and this one from M. Diddy herself hit the nail directly on the head. With only five main ingredients, I was curious how this one was going to turn out. I was also intrigued by the idea of the recipe making its own sauce, and how it only called for the tiniest bit of seasoning. Despite some reservations, I pressed on.

basil, cherry tomatoes, dried pasta, garlic cloves, and white onion seasoned and ready to cook in a cast iron skillet
Credit: Nathan Hutsenpiller Credit: Nathan Hutsenpiller

How to Make Martha Stewart’s One-Pan Pasta

To begin, add linguine, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt, and pepper to a large skillet. The pasta should lay flat on the bottom of the skillet. Add 4 1/2 cups of water and bring to a boil over high heat.

Stirring frequently, boil the mixture for about 9 minutes, or until the pasta is al dente and almost all of the water has evaporated. Season with more salt and pepper, then serve with extra basil, freshly grated Parmesan cheese, and more olive oil as needed.

In progress cook with spaghetti noodles, onion, garlic, and cherry tomatoes boiling in water in a cast iron skillet
Credit: Nathan Hutsenpiller Credit: Nathan Hutsenpiller

My Honest Review of Martha Stewart’s One-Pan Pasta

First and foremost, I was seriously blown away by this recipe. Going into it, I was already expecting nothing short of greatness from a Martha Stewart original, and somehow her one-pan pasta still found its way past my high expectations. Beyond the surface, this recipe is more than just an easy one-pan meal. The ingredients are simple, yet they all work cohesively to create a beautiful aroma and outstanding flavor. I absolutely adored the soft and sweet results of the boiled grape tomatoes, and especially loved how the only sauce needed was a little bit of extra-virgin olive oil on top.

In terms of prep, this recipe is pretty minimal. When all is said and done, it takes about 10 minutes to slice the onions and tomatoes, and then 20 minutes to cook the dish. I would recommend this recipe to anyone who’s looking for a no-fuss dinner. As if there was ever any real doubt about it, Martha Stewart is a fantastic teacher with wonderful ideas, and I’m so grateful she decided to share them with the world.

bowl of spaghetti with cherry tomatoes and basil leaves on a wooden table with ingredients positioned in frame
Credit: Nathan Hutsenpiller Credit: Nathan Hutsenpiller

Two Tips for Making Martha Stewart’s One-Pan Pasta

  • Cut it in half. This recipe yields about 4-5 servings, so if you would rather make this for one person and not have a ton of leftovers, cut the ingredients in half and continue accordingly.

  • Olive oil is your friend. Don’t forget to add some more extra-virgin olive oil when finished. It’ll help make each bite as delicious as the last and will aid in keeping the pasta from drying out between servings.

This post originally appeared on The Kitchn. See it there:  I Tried Martha Stewart’s Famous One-Pan Pasta and It’s the Perfect Weeknight Dinner