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Martha Stewart’s One-Pan Pasta

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Adjust Servings:
1 whole chopped onion
12 ounces linguine
12 ounces sliced cherry or grape tomatoes
4 cloves sliced garlic
1/2 teaspoon Red Pepper Flakes
2 sprigs (a few more for garnish) basil
4 and a half cups water
2 tablespoons Extra Virgin Olive Oil
freshly grated parmesan cheese

Martha Stewart’s One-Pan Pasta


Learn how to make a one-pan pasta that the whole family will enjoy.

  • 30
  • Serves 4
  • Medium




For the past three years, Martha Stewart’s One-Pan Pasta recipe has been circulating the web like crazy. People love the recipe because it takes less than 20 minutes to make and only requires the use of one pan for the entire meal. Forget boiling the pasta separately and then making the sauce and then combining the ingredients in another pan. With this recipe, you only need one pan.

Pretty simple right?

I was skeptical about the recipe until I finally tried it for myself recently. After seeing it numerous times on Instagram, Facebook, and Twitter, I finally caved in and gave it a shot. And you know what? It tasted good. Really good.

How does Martha Stewart’s One-Pan Pasta come out like a well-made Italian dish without all of the fuss? The secret is in the layered ingredients, which makes a sauce that coats the pasta perfectly. The steam and sauce tenderize the noodles, making them al dente.

If you are looking for something to cook that is fast and easy, you can’t get any simpler than this.

Get the full recipe below and learn how to make it for yourself.

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Slice and dice

Slice the onion, garlic, tomatoes, and basil.



Add the pasta, water, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, and salt and pepper to the pan and place on medium high heat.


Boiling Point

As the pasta and sauce begins to boil, use tongs to make sure the pasta and the ingredients are mixed well.

When the pasta starts to soften, add parmesan cheese to the mixture and continue to incorporate in the pan with the rest of the pasta.



Cook until al dente. Some of the water will evaporate, and what is left will be turned into a sauce for the pasta. The original recipe says that it takes nine minutes to cook fully, but with my electric stove, it took about 15 minutes.



When done, season to taste with salt and pepper. Divide pasta into four bowls and top with parmesan cheese and fresh basil leaves.

Danyelle Little

Danyelle Little is an award-winning blogger, author, speaker, influencer, and foodie. As the founder of TheCubicleChick.com, she has become the authority on working parent families and work life management. Danyelle co-wrote the book, Personal, Professional, and Positive: The 30-Day Challenge, and is currently working on two new titles. With over 95,000 followers across her social networks, she understands the power of social media. An avid traveler, Danyelle enjoys visiting new places and sharing her experiences on LifeWellEaten.com. The mom of two also enjoys classic movies, zip-lining, and spending time with family and friends.

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