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One Pan Pasta

By now you will know that while I adore to bake, cooking is not my forte (unless we are entertaining!) If Steve is away and I am the one cooking dinner each night, you will normally find me "compiling" dinner as opposed to cooking it! Ready-made chicken schnitzels, baked fish portions - anything quick and easy will find its way into my trolley and onto the table.

Until I saw this Martha Stewart recipe for One Pan Pasta where you cook the pasta AND sauce in ONE PAN in under ten minutes. You know I had to check it out on your behalf, don't you? Which is exactly what I did last night while Steve was visiting his dad in hospital - Kayla helped chop the ingredients, and I cooked it on the stove in 9 minutes. AND IT WORKED!

From what I understand, the starch in the pasta ends up becoming a creamy sauce for the final dish. And because the onion and garlic are chopped so finely, they manage to cook during the 9 minute cooking time. It's quick and it's yummy. Kayla and I both went back for seconds, and the leftovers were just as yummy the next day!

Next time, I might add some prawns right at the end. Or Italian Sausage. Or olives and crumbed feta. It really is completely versatile. You could also add some white wine! Please note that for some reason, a straight-sided pan works best - probably so that the liquid doesn't evaporate too quickly. But to be fair, you can probably add a bit more during the cooking process!



  • 12 ounces (340g) linguine or spaghetti
  • 12 ounces (340g) cherry tomatoes, washed and halved
  • 1 onion, thinly sliced 
  • 4 cloves garlic, peeled and thinly sliced
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon red pepper flakes (I used chili flakes)
  • 2 sprigs basil, plus some extra torn leaves for garnish
  • 2 tablespoons extra virgin-olive oil
  • 4 1/2 cups water (I used chicken stock)
  • freshly shredded parmesan cheese for topping the pasta


1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs (so that the pasta doesn't stick to the bottom of the pan), until pasta is al dente and water has nearly evaporated, about 9 minutes.

2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Recipe and image sourced from Martha Stewart.

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