I think most people will agree, recipes that don’t involve dirtying a lot of dishes, i.e. one-pot meals, come in handy during the busy workweek. Packed with flavor but requiring minimal prep and cleanup, these all-in-one dinners let you spend more time with family and less time in the kitchen.
Luckily, there are plenty of options when it comes to one-pot meals, including my new favorite from the ultimate housekeeping guru. One-pot pasta from Martha Stewart, which hit the headlines in 2013, is a must for pasta lovers like me! It’s really delicious and quite simple to make whenever a pasta craving strikes.
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Related: 13 Incredible One-Pot Pasta Recipes
What makes this dish unique?
To create this tasty pasta, Stewart uses a rather interesting cooking method; one of which I confess I was initially skeptical. In fact, browsing the internet, there seem to be quite a few reviews of this method. However, now that I’ve tried it for myself, I can honestly say it’s super easy and totally makes sense!
Unlike how pasta is typically cooked, boiled in its own separate pot, Stewart’s recipe combines all the ingredients, including the dry pasta, in one pot and allows everything to simmer together until tender. it is cooked. Although it sounds strange, it’s actually quite ingenious.
Cooking pasta this way does two things:
- The noodles soak up the flavors of basil, onion and tomato.
- The final dish is a plate of flavored pasta, made silky from the starch released when the pasta is cooked.
How to Cook Martha Stewart’s One-Pan Pasta Successfully
The key to a successful one-pot dinner is, you guessed it, the pot. For this recipe, it is imperative to use a pan that has enough surface area to hold the water, pasta and other ingredients, without overcrowding and that ensures that the right amount of water is absorbed by the pasta over time. allotted cooking time. I used a Hestan Chef 14 inch pan and it was the perfect size.
Speaking of time and water, depending on the brand of pasta, it may take more or less to achieve your desired final texture. I suggest planning accordingly and reserving water to add towards the end of cooking if needed. Note: this is ok and in fact it is best to still have a minimal amount of water in the pan when the pasta has finished cooking. This excess water will be absorbed by the noodles while they pass the Parmigiano-Reggiano. Oh and by the way, do NOT skip this step! Adding this Italian cheese not only provides extra flavor but also creates an even creamier sauce.
An additional tip is to be sure and top each serving with a healthy dose of the best quality extra virgin olive oil you can find. I used Bono extra virgin olive oil.
Related: 28 Best Martha Stewart Recipes
One-dish pasta variations to try
Once you master the original recipe, you’ll want to use this method over and over. Here are some ideas for changing recipes:
- Use another form of pasta; however, remember to adjust the water, pan size and cooking time.
- Instead of water, you can use broth and/or a mixture of white wine and broth.
- Adding chopped greens, like spinach or kale, towards the end of the cooking time is also a great idea.
- If you want protein, adding roast chicken before serving works well.
- Replacing the onion with a shallot will give the final dish a milder taste.
- Switch brands of olive oil for a drastic change in taste.
Ingredients for Martha Stewart’s One-Pan Pasta
To make this pasta a la mode, you will need linguine (I used Rao’s homemade linguine pasta), cherry or grape tomatoes, one onion, garlic, red pepper flakes, basil, extra virgin olive oil, salt and freshly ground pepper, water and Parmigiano-Reggiano cheese.
Related: Best pasta dinner ideas
How to Make Martha Stewart’s One-Pan Pasta
As you can see in TikToker @chloeeschueler’s tutorial, this one-pot pasta is so easy to make:
See the original article to see embedded media.
How to Serve Martha Stewart’s One-Pan Pasta
This delicious pasta is perfect on its own, but if you’re looking for a little something extra, I suggest including a simple green salad. This pasta pairs well with a southern Italian red like Donnachiara Taurasi Aglianico.