Martha Stewart’s 1-Pan Pasta Copycat Recipe

Martha Stewart’s 1-Pan Pasta is the ultimate weeknight dinner hack—minimal cleanup, maximum flavor. Using just one skillet, fresh ingredients, and a little water, this pasta cooks in its own sauce, creating a simple yet satisfying dish. Cherry tomatoes, garlic, and onions infuse the pasta with natural sweetness and aroma, while a touch of red-pepper flakes adds a hint of heat. Finished with fresh basil, olive oil, and Parmesan cheese, this recipe is elegant, effortless, and perfect for busy nights.

Why Everyone Will Love This Recipe

What makes Martha Stewart’s 1-Pan Pasta so appealing is the simplicity and depth of flavor. By cooking the pasta directly with the tomatoes, onions, garlic, and water, the starches from the noodles help create a naturally thick, glossy sauce. The red-pepper flakes add just enough heat to complement the sweetness of the cherry tomatoes, while fresh basil and a drizzle of olive oil give the dish freshness and brightness. It’s a one-skillet meal that feels gourmet but comes together in under 20 minutes.

What Is Martha Stewart’s 1-Pan Pasta?

Martha Stewart’s 1-Pan Pasta is a quick, one-skillet pasta dish where linguine cooks directly in a mixture of water, cherry tomatoes, onions, garlic, and herbs. This method eliminates the need to boil pasta separately and make a separate sauce, allowing the flavors to meld naturally. The result is perfectly cooked pasta coated in a light, flavorful sauce, garnished with fresh basil and a sprinkle of Parmesan.

Cooking Tips

• Use a large straight-sided skillet: This ensures the pasta has enough liquid to cook evenly and prevents splashing while stirring.
• Stir frequently: Turning the pasta often allows the noodles to cook evenly and prevents sticking.
• Adjust water as needed: If your pasta is not fully cooked but the water has evaporated, add a splash of water to finish cooking.
• Add olive oil at the end: Drizzling a little extra olive oil just before serving enriches the flavor and gives the pasta a glossy finish.
• Use ripe cherry tomatoes: Ripe tomatoes create a naturally sweet sauce without needing added sugar.

Frequently Asked Questions

Can I use a different type of pasta?

Yes! While linguine works perfectly, you can substitute spaghetti, fettuccine, or even penne. Adjust the cooking time slightly if needed based on the pasta shape.

Can I make this vegetarian?

Absolutely! This recipe is naturally vegetarian. You can also add other vegetables like zucchini, spinach, or bell peppers for extra nutrition.

Can I make it spicy?

Yes! Increase the red-pepper flakes to taste, or add a pinch of chili powder to give the pasta a more pronounced heat.

Can I prepare this ahead of time?

This pasta is best enjoyed fresh. The sauce is light, and the noodles can overcook if reheated. However, you can prep the vegetables in advance to speed up cooking.

Can I use dried herbs instead of fresh basil?

Fresh basil is recommended for the bright flavor and aroma, but you can substitute with 1 teaspoon dried basil if necessary. Add it at the end to maintain flavor.

How to Store

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or olive oil to restore the sauce’s texture.

How to Freeze

This dish does not freeze well, as the texture of the pasta may become mushy. It’s best enjoyed fresh from the pan.

Ingredients

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved (quarter if large)
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 sprigs fresh basil, plus extra torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground black pepper, to taste
• 4 ½ cups water
• Freshly grated Parmesan cheese, for serving

How to Make Martha Stewart's 1-Pot Pasta