One-Pan Pasta Recipe (2023)

Martha Stewart Member

Rating: 5.0 stars

11/25/2020

This dish was so good - so easy - and SO DELICIOUS. The whole house smelled amazing! I had fresh pasta, not dried - & partially dry basil, not fresh .... so my version was a little "juicier" - but the taste was great - I missed the color vibrancy of the fresh green basil- but hey - it was a Tuesday night !!! This was exactly as Martha billed it - I cannot wait to do it again without the week-day "hacks" .... but I love that the dish stood up to my pantry limitations!!!

Martha Stewart Member

Rating: 5.0 stars

06/25/2020

This recipe is great, but do not be a fool like me and substitute regular pasta for gluten free pasta with this dish. It turned my fresh ingredients into a starchy, sloppy nightmare. If you need to use gluten free pasta, cook the pasta separately (with about 5 times more water), drain, and then set aside whilst the other ingredients cook for the sauce. Add in a few splashes of the pasta water to the sauce so that it isn't dry. Mix to serve, and it works a treat.

Martha Stewart Member

Rating: 5.0 stars

06/16/2020

We just cooked this for a family of 5 to induce our new 6qt saute pan. The texture is unusual for pasta, with just the right amount of water left over from the cooking ... unusual but we absolutely loved it. Particularly great with a generous amount of good parmesan. With three teenagers I would say multiply the recipe by 2.5.

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Martha Stewart Member

Rating: 5.0 stars

02/15/2020

I've made this several times with fresh tomatoes as well as with a can of diced tomatoes. Sauté the onions first for richer flavor. QUESTION: can this be made in a slow cooker? What changes would need to be made and for how long would it cook? I hope someone can help me with this...

Martha Stewart Member

Rating: 2.0 stars

02/02/2020

Made this last night. Very fast, very easy. Tasted like the red pepper flakes. Not great, and barely good.

Martha Stewart Member

Rating: 5.0 stars

01/22/2020

UNBELIEVABLY good and simple. Yes- this is the one pasta recipe that everyone should have in their recipe collection!!

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Martha Stewart Member

Rating: 5.0 stars

01/21/2020

Love how easy it all comes together. Next time, I will sautee the onions and garlic first.

Martha Stewart Member

Rating: 5 stars

11/06/2019

I have made this numerous times and the only difference is I add shrimp or kielbasa. Thanks!

Martha Stewart Member

Rating: 5 stars

09/20/2019

I added a small cubed eggplant from the garden and some stuffed green olives, too. Next time I'd reserve some of the water to add at the end; mine was too broth-y. But delicious.

Martha Stewart Member

Rating: 5 stars

09/03/2019

I've made this several times and I love it. Easy, takes just a few minutes to gather the ingredients and make it. My family loves it.

Martha Stewart Member

Rating: 5 stars

07/09/2019

This turned out great

Martha Stewart Member

Rating: 4 stars

07/03/2019

Very tasty and easy. I like heat, but the red pepper was almost too much for me, so I'll cut back next time. I prefer capellini, so I boiled the sauce for 4 minutes and added the pasta for the last 5. I added veg and garlic Better Than Bouillon per other reviews. Found I needed to add a little water once done cooking so pasta didn't stick together. Will make this again trying other veggies like eggplant, squash, or mushroom. Great easy dinner!

Martha Stewart Member

Rating: 5 stars

04/30/2019

I’ve made this recipe many times. It always turns out great! The quality of pasta does make a difference, but it’s still great no matter what.

Martha Stewart Member

Rating: 5 stars

03/22/2019

The red pepper was fine when used fresh but if you have leftovers depending on how long they are kept the pepper tends to permeate and dominate the flavor. I recommend avoid using red pepper in this otherwise excellent recipe. Plum tomatoes are an excellent substitute and it also works with canned tomatoes, adjust for liquid. Zucchini is an excellent addition and cooks nicely in the nine minutes. I have used Bok Choi, spinach and broccoli as additions. I have also used dried basil and oregano. This recipe is so versatile, quick and easy, it can be a main course or a side dish. I usually use linguini but I guess any pasta may be suitable with minor adjustment to cooking time.

Martha Stewart Member

Rating: 3 stars

02/24/2019

I thought the red pepper made it too spicy and other than that is was pretty bland. I will try it again with chicken stock instead of water.

Martha Stewart Member

Rating: 5 stars

01/28/2019

I love this recipe! I substitute chicken broth for water and add diced zucchini and it’s my go to for a fast easy dinner or lunch.

Martha Stewart Member

Rating: 4 stars

01/26/2019

I have made this several times now. As there are I have made this several times now but half the ingredients. It still makes plenty for this over 65 household of two. My husband claims to dislike spaghetti but devours this. Today I baked premade pork meatballs to serve alongside. It’s easy to Amp up the vegetables by adding spinach. Quick way to get a meal on the table with a minimal mess.

Martha Stewart Member

Rating: 1 stars

01/26/2019

Flat. This recipe needs something "more" to give it flavor, it's pretty bland as written. Maybe I'll add some anchovy paste next time.

Martha Stewart Member

Rating: 5 stars

12/19/2018

Has become a quick go to meal. I'm always surprised at how easy it is to make and how tasty it is.

Martha Stewart Member

Rating: 5 stars

(Video) How to make... One Pan Pasta!

11/03/2018

Delicious and quick. I use vegetable broth in place of the water and cut out the red pepper flakes.

Martha Stewart Member

Rating: 4 stars

09/29/2018

This is a great, quick dinner. I've made it before but tonight used chicken stock as another reviewer suggested--a good tip. I think the key to success is to use a boil robust enough to cook down the liquid without turning the pasta to mush. Turning the pasta regularly is important. I crisp up a few slices of prosciutto in the pan, then remove them before adding the other ingredients. When serving, I crumble the crispy prosciutto over the pasta along with the parmesan and the basil.

Martha Stewart Member

Rating: 1 stars

09/13/2018

This is one of the worst recipes I have ever tried. I was leery of making anything with uncooked pasta and I was right. It's a starchy, nauseating mess and a waste of good food.

Martha Stewart Member

Rating: 4 stars

09/05/2018

This was a great recipe to use some of our fresh garden vegetables! I added some chopped fresh spinach to the recipe at the end as well which added color and nutrition. Even my meat loving husband liked it and stated it had a lot of flavor. I will make this again!

Martha Stewart Member

Rating: 4 stars

08/21/2018

I love this recipe! I use chicken stock in place of the water and more tomatoes. Tonight I’ve added fresh ginger!

Martha Stewart Member

I lightly sautéed the onions before adding everything else to the pan. Since we have a lot of ripe tomatoes in the garden right now I used chopped heirloom tomatoes rather than cherry tomatoes, and I used about double the amount the recipe called for. We loved it. I was planning to serve the leftovers for lunch but our visiting nephew ate the remainder for breakfast today! I've also made it strictly according to the recipe and it is very good but we like it a bit more this way. Either way, it's easy and very satisfying.

Martha Stewart Member

Rating: 1 stars

07/08/2018

Very disappointed in this recipe

Martha Stewart Member

Rating: 1 stars

05/24/2018

This recipe is wonderful.

Martha Stewart Member

Rating: 5 stars

03/04/2018

This was such an easy & delicious dish! I'm not usually a big fresh-tomato fan, but I've been trying to expand my culinary horizons. I used Better Than Bouillon vegetable base in the water to pump up the flavor (and avoid needing to add additional salt and pepper at the end), but other than that, I followed the recipe as listed. I used the absolute cheapest pasta I could get, as I'm on a budget, and it still turned out phenomenal. The flavors are well-balanced (with just a little bit of spice from the red pepper flakes). I'll absolutely be making this again!

Martha Stewart Member

Rating: 5 stars

02/20/2018

I made it exactly as it said and it was great!! A new family favorite!

Martha Stewart Member

Rating: 5 stars

01/25/2018

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.

Martha Stewart Member

Rating: 1 stars

01/02/2018

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Martha Stewart Member

Rating: 5 stars

10/09/2017

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.

Martha Stewart Member

Rating: Unrated

08/20/2017

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

Martha Stewart Member

Rating: 5 stars

07/02/2017

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

Martha Stewart Member

Rating: Unrated

04/03/2017

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.

Martha Stewart Member

Rating: 4 stars

03/29/2017

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.

Martha Stewart Member

Rating: Unrated

02/25/2017

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.

Martha Stewart Member

Rating: Unrated

02/06/2017

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.

Martha Stewart Member

Rating: 4 stars

02/05/2017

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.

Martha Stewart Member

Rating: Unrated

(Video) Martha Stewart's Famous One Pot Pasta Recipe - Martha Stewart

12/16/2016

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.

Martha Stewart Member

Rating: Unrated

09/07/2016

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/

Martha Stewart Member

Rating: Unrated

08/23/2016

This recipe has too much garlic for any italian to bear! I made my own version. I just put in oil, onion and (less) garlic over low heat until the onion is quite soft and trasparent, add the tomatoes, sauté them for just a half a min, than pour in all the other ingredients with boiling water to cover, and add more until pasta is al dente. I turn off the fire, add more oil and parmesan cheese. It's kind of a crossover between Martha's recipe and an italian one called "pasta risottata". Very good!

Martha Stewart Member

Rating: 4 stars

08/20/2016

Horrid. Starch from pasta permeates sauce and makes it slimy. Cook pasta separately. Drain. Add to sauce. Yes, two pots but SO much better!! Don't be so lazy!

Martha Stewart Member

Rating: 4 stars

08/20/2016

Great concept, horrid outcome. The starch from the pasta has to go somewhere. It goes into the 'sauce', giving it a nasty, viscous quality which completely ruins the dish. Cook pasta al debate in rapidly boiling, salted water. Drain and add to sauce ingredients. How hard is that, really? Do not fall for this short-cut. It results in an inedible plate of pasta. Sadly.

Martha Stewart Member

Rating: Unrated

07/28/2016

I absolutely LOVE this dish for several reasons. The kids could make it on their own. The colors are beautiful in the finished dish. The taste is amazingly fresh and vibrant. I substituted one cup of Chardonnay for a cup of water and added mushrooms. It really is a very versatile dish that was extremely quick and easy.

Martha Stewart Member

Rating: Unrated

07/13/2016

NEEDS SOMETHING? I Added a can of artichoke hearts (quarted) and a handful of capers but methinks this needs a bacon or ham to zip it to the next level. I will say that the nine minutes ( I used 8) was pretty spot on in terms of the pasta being al dente........ So I think a half cup of a flavorful meat, diced in small bits could make a difference

Martha Stewart Member

Rating: 3 stars

05/08/2016

Actually this recipe came from Italy and is absolutely delicious. My family loves it. Thanks so much for sharing !

Martha Stewart Member

Rating: Unrated

04/30/2016

The only way one can love this starchy tasting result I assume is growing up somewhere where mothers purchase spaghetti dinners for their kids in cans. Won't you just learn how to cook!

Martha Stewart Member

Rating: 4 stars

04/04/2016

I saw this recipe months ago and have been making one pan pasta whenever I'm feeling lazy after work and I was surprised when I came back and saw all the negative comments. I do make a few changes; I sauté my veggies first, add warm water and tomato paste, and add my pasta at first boil. From there, just use your judgment to make sure the pasta isn't overcooked. Any additional water usually evaporates and leaves a nice thick sauce after you take it off the burner. Give it a another chance! :)

Martha Stewart Member

Despite the negative comments made, I made this and absolutely love it! You have to make the dish exactly how she does or it will not turn out!

Martha Stewart Member

Rating: Unrated

01/24/2016

This is absolutely disgusting, everything was mushy and flavorless. It's not like making pasta is a chore so it's not like this is some sort of amazing time saving dish. Just make pasta like you normally would and spend a little extra time making a decent dish instead of a disgusting dish.

Martha Stewart Member

Rating: Unrated

01/20/2016

I made this! It was gross and did NOT turn out as pictured! It was just a waste of hard earned money!

Martha Stewart Member

Rating: Unrated

01/10/2016

I tried this recipe last night. I cooked it just until the water boiled down enough to form a sauce, but the pasta came out mushy. I don't believe you can properly cook pasta by putting it in cold water, and considering you have to cut up a bunch of fresh ingredients for this recipe anyway, using an extra pot to cook the pasta in isn't exactly a big deal.

Martha Stewart Member

Rating: 1 stars

12/22/2015

I found this recipe while surfing on Facebook. In fact this recipe is quickly gaining a lot of views by Italians who are laughing at it simply because NO ITALIAN WOULD NEVER EVER COOK DIRECTLY IN THE POT !!! The reason why has already been explained other comments, nevertheless I liked to share my personal disappointment for such a LOW GRADE of MISINFORMATION ! Sorry Mrs. Stewart, but you failed on the very basics of the Italian kitchen! And if you cannot even decently cook some pasta, then...

Martha Stewart Member

Rating: 4 stars

12/07/2015

I thought it was delicious with all the right flavors. I was worried about gloppiness using gluten free pasta but I boiled gluten free penne al dente ahead of time, sautéed the ingredients a few minutes before pasta finished and then stirred in the pasta at the end. Only used half the amount of red pepper and had a perfectly spicy kick without being overpowering. Will make regularly!

Martha Stewart Member

Rating: 5 stars

08/15/2015

This is great! Don't forget the Parmesan at the end. It makes the dish so creamy.

Martha Stewart Member

Rating: 5 stars

07/23/2015

This is so delicious. Very flavorful! I add a couple more garlic cloves and cook a bit longer than it says.

Martha Stewart Member

Rating: Unrated

07/17/2015

I made this last night and it was awesome. I didn't have fresh tomatoes from the garden so I used Dei Fratelli diced tomatoes. I also brought all items to a boil except the pasta and then added the pasta and cooked till done. Next time I'm going to add shrimp in the last 3 minutes or so.

Martha Stewart Member

Rating: Unrated

07/16/2015

Remember, the REAL pasta is made by not enriched durum wheat flour and water ONLY (if the wheat comes from Chernobyl neighbor you will be luminescent night time), linguine and not linguini and, for end, in Italy we don´t know who the damned Alfredo is. And now my recipe: it takes 9 minutes too, cook the ingredients in a straight-sided skillet and at the same time boil the linguine in a separated pot for 8 minutes, drain the pasta and add to the ingredients and cook for a minute more, done.

Martha Stewart Member

Rating: 5 stars

07/16/2015

(Video) One Pan Pasta with Chicken

Yet another Martha favourite of mine. Quick easy, nutritious and delicious. Thank you.

Martha Stewart Member

Rating: Unrated

05/11/2015

stop torturing the poor pasta, go to mc donalds instead

Martha Stewart Member

Rating: 2 stars

05/03/2015

I thought this was decent. I don't know what is a better word than decent. It was quite delicious for the simplicity of putting it together, and the ingredients involved. My family thought it was decent, a bit on the average side - not as excited about it as I was. They didn't like the onions as much as I did. I'll have to review the comments to find pointers for enhancing the flavors but SO EASY for a homemade weeknight dinner.

Martha Stewart Member

Rating: Unrated

04/16/2015

This recipe is so easy to make and so so yummy.

Martha Stewart Member

Rating: Unrated

03/16/2015

Have made this several times. It's a go-to Meat-Free Monday dish in our house. We love it! Instead of water, I use 4 cups of veggie broth and 1/2 cup of Marsala wine. Sometimes, I'll mix in a dollop or two of ricotta cheese for extra creaminess. Mmmmmmm!!!!!!

Martha Stewart Member

Rating: 5 stars

03/04/2015

This is a lovely recipe - the combined flavours of garlic. basil & chilli are wonderful. I served it with a side salad - relish & filling.

Martha Stewart Member

Rating: 1 stars

03/03/2015

I tried this last night and was excited about it, but ended up being very disappointed. I think because you don't drain any water/only add enough to cook it through, the starchy cooking water just makes the sauce like paste. And if I tried to thin it out, it wouldn't have had enough flavor. Anyhow, long story short, I wouldn't recommend it. Too bad, because it sounded like a good idea.

Martha Stewart Member

Rating: Unrated

02/21/2015

Overall, I love this recipe! I really didn't expect for it to have as much flavor as it did. But like many others, it was a bit spicy so next time I may scale back on the red pepper flakes and garlic. I definitely want to try it with other veggies as well such as broccoli and/or spinach. But if you're looking for a simple meal with easy prep and cook time---this is definitely a winner!

Martha Stewart Member

Rating: Unrated

02/17/2015

I made this but changed it up a little.. I used everything in recipe but used 4 1/2 cups of clam juice instead of water and added 4 cans of chopped clams..When I make it next time I think I will add some shrimp.. It was the best....tasted soooo good!!!!

Martha Stewart Member

Rating: Unrated

02/11/2015

Not sure what all the raving is about. I found this recipe to be quite bland and I will not be making this one again. It was very easy to prepare; however, easy doesn't necessarily equate to wonderful in my kitchen. Two thumbs down.

Martha Stewart Member

Rating: Unrated

01/30/2015

This is the 2nd time I have made it with whatever I have on the shelf. It is excellent, great taste, easy to make and always comes out great. Yes this would be great for a date nite.. I put some fresh mozzarella in the pan to melt and its sooooo good! Thanks Martha!!!

Martha Stewart Member

Rating: Unrated

01/30/2015

This is the 2nd time I have made it with whatever I have on the shelf. It is excellent, great taste, easy to make and always comes out great. Yes this would be great for a date nite.. I put some fresh mozzarella in the pan to melt and its sooooo good! Thanks Martha!!!

Martha Stewart Member

Rating: Unrated

01/18/2015

This is not how you cook pasta: as an Italian citizen, I feel offended.

Martha Stewart Member

Rating: Unrated

01/17/2015

I downloaded this book in my kindle the day it was released. I read it, bookmarked recipes, and promptly forgot all about it. This is the first recipe I've made and it's a good start. First and foremost, it's super easy. It's literally a one-pot meal. I love tomato and basil, and often turn to pasta for fast food at home. I did use freshly grated Parmigiano-Reggiano cheese, and I think it adds another dimension of flavor. It's a keeper!

Martha Stewart Member

Rating: Unrated

01/17/2015

I so wanted to like this cook, forgot her name, but every recipe one of her recipes that I tried tasted like you know what, so sorry. This one looks forgettable too.

Martha Stewart Member

Rating: Unrated

01/17/2015

I so wanted to like this cook, forgot her name, but every recipe one of her recipes that I tried tasted like you know what, so sorry. This one looks forgettable too.

Martha Stewart Member

Rating: Unrated

01/17/2015

DON'T USE GLUTEN FREE PASTA!! I made this for my family a couple nights ago and it did not work! The gluten free pasta turned into a gummy-like flavorless ball. I think it would be yummy otherwise, but don't make the same mistake as I did.

Martha Stewart Member

Rating: Unrated

12/11/2014

Turned out great! Just remember to add more water if you use an entire box of pasta. Definitely a keeper recipe, especially now that my daughter is vegetarian. You can read my review at www.frugalfunlife.com. So easy to make, my 13-year-old son made it for dinner all by himself!

Martha Stewart Member

Rating: Unrated

12/08/2014

I liked it! It was very creamy as others have said and I think the cheese is overkill because it's creamy without it and so I would prefer to eliminate the dairy and extra calories. I just wonder how to add shrimp. Should they be fried separately with garlic and added at the end? Or I suppose cooked shrimp could be thrown in at the end to get some of the flavor of the dish. I want to try it with broccoli and also with frozen green peas. Feel like it needs something besides basil.

Martha Stewart Member

Rating: 5 stars

12/01/2014

Don't be alarmed by how it looks when it's done. Lots of flavor and minimal effort. It's going in the keeper binder.

Martha Stewart Member

Rating: 5 stars

09/28/2014

(Video) BEST One Pot Taco Spaghetti Recipe | Pasta Recipes

This dish was a delicious surprise! The starch from the pasta made for a creamy consistency. I'm glad I tried this and will make again.

Martha Stewart Member

Rating: Unrated

09/25/2014

I make this recipe all the time but made some changes without realizing I did as I did it from memory! I didn't have fresh tomatoes so I added 1 -15oz can of tomatoes, 3 cups of water, 1 chicken or vegetable bouillon cube and the juice of a lemon. I skip the onions. I use thin spaghetti and break it in half. Put all the ingredients in the pot with the spaghetti last. Bring to a boil, then turn to low put on the lid and cook for 9 minutes. Never had a failure.

Martha Stewart Member

Rating: Unrated

09/20/2014

Delicious and as easy as stated. Visiting my daughter in her tiny studio apt in Paris....only has two burners (no oven) and thought it would be a good time to try it out. I was surprised how much flavor was released without precooking the garlic or onion.....used as a side to braised pork chops and it was as good as it was visually appealing. I will make again for company!!

Martha Stewart Member

Rating: 5 stars

08/17/2014

I saw this on the Martha Stewart cooking show and I loved the idea of a fresh tomato sauce. I have never been able to make a decent sauce, but this was easy and it tastes amazing! I am gluten free and I tried to make it a 1 pot cooking dish, but it didn't work out. I guess the gluten free pasta starches caused it to be SUPER thick and gooey. I have to cook the pasta separate, but that's ok. It's still easy enough and it tastes good.

Martha Stewart Member

Rating: 5 stars

06/23/2014

Loved this at first sight! Made it that night and have made it several times since. Delicious, easy, fast and healthy! What more could you ask for?

Martha Stewart Member

Rating: 5 stars

05/10/2014

Wonderful recipe! I've made it multiple times and is a family favorite. Lighter, fresher and more filling than just a plain jarred pasta sauce.

Martha Stewart Member

Rating: 4 stars

04/27/2014

I followed the recipe exactly and thought it was a little spicy. Overall I liked it a lot and will make it again. Next time I'll use less of the crushed red pepper, or shake a little on when serving.

Martha Stewart Member

Rating: 4 stars

04/12/2014

I don't understand the negative reviews and results from this extremely simple and satisfying one pot meal. I can only think that people didn't not buy the best, freshest ingredients possible and did not time the recipe properly. I followed the recipe exactly and ended up with a very delicious and fresh tasting pasta dish in 20 minutes. It's important to check the pasta a minute or two before the time is up to check for doneness. I will definitely make this again. A real keeper!

Martha Stewart Member

Rating: Unrated

02/23/2014

I LOVE how easy this recipe is! Chop, slice, dunk, boil, season and you're ready to go. Plus it's got a really fresh taste to it... so yummy. It was so good and easy we had it two days in a row :) Oh and because it's such a simple recipe, you can add on stuff to customize it.

Martha Stewart Member

Rating: 5 stars

02/18/2014

Made this last night. It was delicious!! I also used whole grain pasta. I also used a shallot instead of the onion as I had that at home and swapped the last 1/2 cup of water for 1/2 cup of white wine. Cooking doesn't get easier than that, and fast and very tasty! I'll be making this over and over again.

Martha Stewart Member

Rating: Unrated

02/14/2014

I have tried this using whole grain pasta, and it was great. The pasta is more robust, so held up better without turning mushy or gummy, yet was softer than whole wheat pasta usually is when just cooked alone. It also adds a bit more protein and fiber. I would recommend it. Great recipe--I love easy food!

Martha Stewart Member

Rating: Unrated

02/13/2014

Genius recipe! I adapted this to a cup of barley. Was a wonderfully divine & sophisticated barley risotto with little effort.

Martha Stewart Member

Rating: Unrated

02/04/2014

If the recipe came out "gummy", you cooked it too long… aldente! And play with your spices to adjust to your liking. This is great with all the "fresh" flavors - garlic, basil, EVO, tomato…. and a little heat. And yes, shrimp are a nice addition.

Martha Stewart Member

Rating: 3 stars

01/30/2014

while it was fun to try cooking a one-pot pasta i can't say it was anything all that tasty. i used fresh ingredients and followed the recipe exactly. if i do try making it again i'd halve the amount of pepper flakes, maybe half the amount of olive oil–or even eliminate it–and add some protein like shrimp. this is just too many carbs for a main dish to be considered healthy. i have a one-pan pasta recipe from an old magazine i've made several times and i'll go back to that one as it is fantastic.

Martha Stewart Member

Rating: Unrated

01/26/2014

Love it....I added capers and sliced klamata olives and no salt. Make sure you follow the steps, pasta goes first, then etc. You can also add some prawns or shrimp, and the red pepper flakes really made a difference, I added more on my plate.

Martha Stewart Member

Rating: Unrated

01/17/2014

I made this last night and it was good! No flavor overpowered another, I could taste all of the great fresh ingredients & I still picked up on the spiciness of the red pepper flakes. I think this would have tasted GREAT if I had paid more attention to the measurements. I didn't have a way to measure the amount of pasta I put in & I think that might be contributing to the "gumminess" others mentioned because I overcooked the pasta while waiting for the remaining water to evaporate/cook away.

Martha Stewart Member

Rating: 5 stars

01/10/2014

We LOVE this recipe! I don't know how people are rating it low, if you follow the directions it's as easy as easy can be, and the leftovers are delish! Even my small children enjoy it. I use a scant 1/2 tsp of the red pepper flakes and it's not too spicy.

Martha Stewart Member

Rating: 1 stars

01/07/2014

I did not like this. The flavor was not great, just spicy, and I found that once it started cooling down it got gummy. The leftovers were practically inedible... Perhaps, as others have mentioned, my ingredients were not up to par. But I will not be trying this again--it just isn't worth it!

Martha Stewart Member

Rating: 4 stars

01/05/2014

Made it for dinner tonight without the pepper flakes. It was quick, easy and pretty good. My husband says he could eat it every-other day and be happy. Next time I may add sliced zucchini half-way through the cooking and/or a can of cannellini beans or chickpeas. I don't know why some people had it come out gummy, perhaps they cooked it too long…?

Martha Stewart Member

Rating: 4 stars

01/05/2014

Made it for tonight's dinner but didn't use the pepper flakes. Quick & easy meal. May add sliced zucchini mid-way through cooking next time or even a can of beans. It may not be a gourmet meal but it's certainly good if you are in a hurry or don't want to hang around the kitchen for hours. Hubby said I could make it every other day and he'd be happy.

Martha Stewart Member

Rating: Unrated

12/17/2013

(Video) 31 One-Pot Recipes

It's one-pan pasta,not boil pasta in one pot and veggies in another. The first time was a little off for me as well but I tweaked it slightly and very delicious ever since. It's one of my favorite go to dishes in a time crunch. My 4 year old twins love to help prepare and eat! Thanks to my wife and you for awesome recipe. Look forward to other dishes.

FAQs

Can you make pasta in a frying pan? ›

Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water. Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta.

Which pasta is good for kids? ›

Generally pasta made from legume flour (black bean pasta, chickpea pasta, lentil pasta) is more nutrient-dense than pasta made from rice and wheat flours. Enriched pasta will also offer even more nutrients like iron and some B vitamins.

What is the tiny ring pasta called? ›

Acini di pepe – an extremely small, round pasta shape – translates to peppercorn, or seeds of pepper. It comes from the Latin word acinus, meaning grape stones. Though this tiny pasta translates to peppercorns, it is in fact much smaller than this. Acini di pepe are actually the size of a grain of couscous!

Why do chefs put oil in pasta water? ›

It can prevent the sauce from sticking to the pasta. Since oil is less dense than water and is composed of hydrophobic molecules, it creates a layer across the top of the water. When the pasta is drained, it is poured through this oiled layer and leaves a fresh coat of oil on the pasta.

Do you put oil in water before cooking pasta? ›

Contrary to popular myth, adding oil into the water does not stop pasta sticking together. It will only make the pasta slippery which means your delicious sauce will not stick. Instead, add salt to the pasta water when it comes to the boil and before you add the pasta.

Is pasta a junk food or healthy food? ›

When eaten in moderation, pasta can be part of a healthy diet. Whole-grain pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

What is the food least liked as a child? ›

We rounded up a list of all the things we refused to eat as kids and now to refuse to give up as adults.
  • Brussel Sprouts. Something about these mini cabbages was easy to pass up as a kid. ...
  • Radishes. ...
  • Beets. ...
  • Tomatoes. ...
  • Beans. ...
  • Shrimp & Seafood. ...
  • Strong Cheeses. ...
  • Coffee-Flavored Things.
13 Feb 2020

What are the 4 types of pasta? ›

There are four great Roman pastas, all connected: Gricia, Cacio e Pepe, Carbonara, and Amatriciana. They each play off of the others and reveal different sides to the same concept.

What is the new pasta shape? ›

Everything You Need To Know About Cascatelli, The New Pasta Shape From The Sporkful's Dan Pashman. Dan's new pasta shape, cascatelli, has been named one of Time Magazine's 100 Best Inventions of 2021! Buy the original Cascatelli by Sporkful pasta from Sfoglini here.

What is spaghetti with a hole in the middle called? ›

Bucatini, also known as Perciatelli, is known for being a thick spaghetti-like pasta with a hole going through the center. The name comes from the Italian word perciato, meaning pierced.

What is the most eaten pasta in the world? ›

Spaghetti is the most popular of all the pasta types. It is the favorite of many, especially kids. Indeed, this is one of the most frequently cooked pasta worldwide. It is also usually available in most restaurants.

What pasta do Italians eat most? ›

Penne. Italy's most popular pasta is penne. This quill-shaped pasta is unusual in that it has a very precise origin. It was born in 1865, with a new device patented by Giovanni Battista Capurro in the small town of San Martino d'Albero, near Genoa.

Why do Italians add salt to pasta water? ›

It will help the flavor as well as the texture. Give your pot of water a heathy pinch of sea salt. However, salt raises the boiling point of water, so let the water start to bubble before you add the salt, then give it a minute to dissolve before adding the pasta.

Why should pasta never be rinsed after cooking it? ›

Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to your pasta. Rinsing pasta will cool it and prevent absorption of your sauce. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad.

Do Italians put oil and salt in pasta water? ›

Yes. As Italian chefs have said, 'the water should taste like the sea. ' They might also say “salty water” instead of “salted water.” They, however, will NOT add oil to the water, except for pasta for a cold salad or lasagna noodles.

Do Italians put olive oil in pasta water? ›

And it's just downright wrong — at least, according to Italians. The truth is that olive oil and pasta are a match made in heaven, but only once the pasta is cooked. Adding the oil to the boiling water before you pour in the pasta or drizzling it on top as the pasta is boiling away does not do it any favors.

Why do chefs put pasta water in sauce? ›

Not only will this thicken the sauce, but it will also help it to stick to the pasta. Dishes like classic carbonara rely on the pasta cooking water to add to the egg mixture and dilute it to obtain a thick and enveloping cream.

Is it healthier to eat pizza or pasta? ›

However, pizza is higher in sodium, fats, and carbs. Pasta has a lower glycemic index. It is cheaper and has a longer shelf life. Pasta is healthier than a pizza.

What is healthier to eat rice or pasta? ›

For lower calorie and carbohydrate content, rice comes out top. But if protein and fibre is your aim, pasta wins over rice. That said, both can play a part in a healthy diet - and as the nutritional differences are quite small, it often comes down to which you would prefer.

Why is pasta so unhealthy? ›

They tend to be lower in fiber and protein, and higher in sugar and fat than regular foods. Finally, whole-grain pasta is one of the foods that make up the Mediterranean diet, which is a nutritional approach that many doctors and dietitians recommend for better weight control and a lower risk of disease.

What foods make you skinny for kids? ›

Cut back on processed and fast foods.

They tend to be higher in calories and fat. Instead, fill your child's plate with fruits and vegetables, and trade white bread, rice, and pasta for their whole-grain versions. They have fiber, which can help your child feel full for longer.

What is world's least popular food? ›

10 Most Hated Foods In The World
  • 8 Brussel Sprouts.
  • 7 Okra.
  • 6 Turnips.
  • 5 Raisins.
  • 4 Blue Cheese.
  • 3 Anchovies.
  • 2 Olives.
  • 1 Candy Corn.
13 Oct 2021

What should kids who don't like for breakfast eat? ›

5 Great Breakfasts for Kids Who Hate Breakfast
  • Cheese, whole grain crackers, and fruit. Does it get any easier? ...
  • Energy-boosting smoothie. ...
  • Macaroni & cheese. ...
  • Brown rice & tofu. ...
  • Sunflower seed butter & jelly.
13 Jan 2012

What is the unhealthiest pasta? ›

7 Unhealthy Pasta Dishes To Avoid
  • Spaghetti Bolognese with Meatballs. "Bolognese" usually denotes meat sauce, but a few more meatballs added in can really start to ratchet up the calories, saturated fat, and sodium. ...
  • Lasagna. ...
  • Ravioli. ...
  • Pasta Alfredo. ...
  • Seafood Linguine. ...
  • Pesto Pasta. ...
  • Pasta Primavera.
16 Nov 2011

What pasta should I eat to lose weight? ›

Whole-wheat or whole-grain pasta is good for weight loss. Per the Mayo Clinic, other good whole grains for weight loss include: Barley. Brown rice.

What is the best pasta to eat when trying to lose weight? ›

If you're trying to lose weight but craving pasta, stick to whole-wheat versions, or try new bean- and legume-based noodles that offer more protein and fiber. Zoodles and other vegetable "pastas" offer a low-cal alternative, but you'll want to eat them with more protein on the side.

What are 3 ways Italians serve pasta? ›

Pasta is often served as a primo (first course), with a meat, seafood or vegetable course called a secondo coming after that. To do as the Italians do, try serving a smaller portion of pasta as a primo for an Italian-inspired dinner party, or as precursor to a meat, fish or vegetable main.

What is the most popular style of pasta? ›

1. Spaghetti. Perhaps one of the most popular pasta types in the world, spaghetti consists of long, thin noodles which can be paired with a wide variety of sauces. Possibly the most well known dish is Spaghetti Bolognese, where pasta is paired with meat in a marinara sauce.

Why is pasta healthy for you? ›

It's Part of a Good Diet

Pasta is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. It's a good source of energy and can give you fiber, too, if it's made from whole grain. That can help with stomach problems and may help lower cholesterol.

What is the oldest pasta shape? ›

The earliest pasta shape was a simple sheet, which was treated more like bread dough. It probably didn't have the toothsome quality – known as “al dente” – associated with Italian pasta today, and would have been similar to unleavened matzo bread with sauce on it.

What is the hardest pasta shape to make? ›

Su Filindeu is a semolina pasta whose tradition stretches back three centuries, however it is so difficult and time consuming to prepare that only ten people in the world are still able to make it.

What is America's favorite pasta cut? ›

Spaghetti – You just can't beat this classical shape, and it shouldn't be any surprise that it's at the top of the list. It's versatile, great for just about any type of sauce, and it goes well with meatballs and red sauce, of course.

What is spaghetti with meat called? ›

Spaghetti bolognese

It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats.

What is pasta with meat inside called? ›

Ravioli. This is the most well-known stuffed pasta. The singular form is “raviolo” and they are usually made by putting the filling between two sheets of pasta (versus using one piece of pasta and folding it over).

What is spaghetti called in Japan? ›

Spaghetti napolitan

What is the number 1 pasta in Italy? ›

1. Spaghetti. Spaghetti is Italy's classic pasta that is known for its long, thin, cylindrical shape. Typical spaghetti is made from water, milled wheat, and flour, but authentic spaghetti is made with durum wheat semolina.

Which country is most famous for pasta? ›

Pasta has topped a global survey of the world's favourite foods. So how did the dish so closely associated with Italy become a staple of so many tables around the globe?

Which country has the best pasta in the world? ›

The beloved country of Italy is the leader in both the produce and consumption of pasta today.

What race eats the most pasta? ›

ITALIAN PASSION

Also thanks to this trend, Italy is still the country with the highest consumption of pasta: 23.5 kilograms per capita. Then comes Tunisia (17 kg), followed by Venezuela (15 kg), Greece (12 kg), Chile (9.4 kg), the USA (8.8 kg), Argentina, and Turkey (8.7 kg each).

What is the most eaten food on earth? ›

Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa.

Do Italians put butter in pasta? ›

Butter is very much a part of Italian cuisine, as we think of it. Lard, and olive oil were greatly used, as well.

What are the 7 courses in an Italian meal? ›

Guide to the Traditional Italian Meal Structure
  • Aperitivo. The aperitivo begins the meal. ...
  • Antipasti. This course is commonly considered the “starter.” The antipasti dish will be slighter heavier than the aperitivo. ...
  • Primi. ...
  • Secondi. ...
  • Contorni. ...
  • Insalata. ...
  • Formaggi e frutta. ...
  • Dolce.

Why does pasta in Italy taste better? ›

Italian pasta typically has strict government quality standards and control around it, and is made with 100% durum wheat, called semolina flour, or semola di grano duro in Italian. This means that not only is the pasta higher in protein, but more importantly it stands up to the rigours of cooking well.

Can I fry pasta without boiling? ›

Hack #6: Cook pasta in a shallow pan so you don't have to boil a big pot of water. The idea: Instead of waiting for water to boil in a saucepan, you can save time and water by cooking pasta in a frying pan, according to a video on Chowhound.

What happens if we fry pasta? ›

The pasta's edges crisp and brown, the texture turns chewier, and its sweet, wheaty flavor intensifies. While it tastes good on its own seasoned with nothing but coarse salt, black pepper, and Parmesan, fried pasta can serve as the perfect base for all manner of toppings.

How do you cook pasta if you don't have a stove? ›

Yes, it is possible to cook pasta in the microwave. Place your pasta in a microwave-safe bowl, cover with water and microwave on High for the same amount of time stated on the packet directions, plus 3 minutes, or until al dente. Drain and stir in your favourite pasta sauce.

How do you cook pasta if you don't have a hob? ›

Add dry pasta to a deep microwaveable bowl. Pour water to cover, make sure all the pasta is completely covered. Place the bowl in the microwave and cook on full power for the amount stated on the pasta packet + 3 minutes.

Why do people fry pasta before boiling? ›

Chefs have long been using this simple technique to enhance the rich, nutty flavor of their pasta dishes. It's one of the tricks that we use in our Five-Ingredients Dinners cookbook to elevate weeknight meals.

What happens if you don't boil water before pasta? ›

Because fresh pasta is made with eggs, if you don't start it in boiling water, it won't set properly, causing it to turn mushy or worse, disintegrate as it cooks.

Can you cook dry pasta directly in the sauce? ›

In fact, not only do you not need a huge amount of water to cook perfectly delicious, al dente pasta, you don't need water at all: you can simply cook the pasta in whatever sauce you're planning to toss it with.

Why do chefs not break pasta? ›

The reason why you should not break pasta is that it's supposed to wrap around your fork. That's how long pasta is supposed to be eaten. You rotate your fork, and it should be long enough to both stick to itself and get entangled in a way that it doesn't slip off or lets sauce drip from it.

Do Italians put oil on their pasta? ›

Adding flour and oil is an easy addition, but it's not always necessary. A very common dish with an oil sauce is spaghetti aglio e olio. Spaghetti aglio e olio literally translates to spaghetti with garlic and oil. It's a very simple dish that's always a crowd pleaser.

Can you cook pasta with just boiling water? ›

Boil the water (with salt and/or olive oil) in a large pan. Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see above. Drain and leave to steam dry for a few mins, just until the surface of the pasta looks matte.

Can you cook pasta in sauce without boiling first? ›

Cooking pasta in the sauce instead of in boiling water will increase the amount of time it takes to cook through. It's a good technique to use if you want to delay serving your pasta for a few minutes. Make sure to keep the sauce thinned out with pasta water as the pasta finishes cooking if you use this method.

Is it OK to soak pasta before cooking? ›

Soak dry pasta in water to speed up the cooking process and reduce the amount of heat and steam in your kitchen. Pasta that has been soaked in water eliminates the need to parboil noodles for baked dishes like ziti.

Can you cook pasta without salting the water? ›

You must salt your pasta water.

Even when tossed with a flavorful bolognese or a pesto, if you haven't salted your pasta water the entire dish will taste under-seasoned. Seasoning the pasta water is the only chance you have to flavor the pasta itself, and it's a necessary step that shouldn't be neglected.

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