One Pan Pasta Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 20 mins Servings: 4 one-pan pasta

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

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 20 mins Servings: 4 one-pan pasta

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 4

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 4

4

one-pan pasta

one-pan pasta

Ingredients

Ingredients

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

Directions

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, until pasta is al dente and water has nearly evaporated, about 9 minutes.

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

Reviews (140)

 Add Rating & Review     7146 Ratings   5 star values:        1295    4 star values:        1867    3 star values:        2436    2 star values:        1170    1 star values:        378        

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Reviews (140)

Add Rating & Review     7146 Ratings   5 star values:        1295    4 star values:        1867    3 star values:        2436    2 star values:        1170    1 star values:        378       

Add Rating & Review

7146 Ratings 5 star values: 1295 4 star values: 1867 3 star values: 2436 2 star values: 1170 1 star values: 378

7146 Ratings 5 star values: 1295 4 star values: 1867 3 star values: 2436 2 star values: 1170 1 star values: 378

7146 Ratings 5 star values: 1295 4 star values: 1867 3 star values: 2436 2 star values: 1170 1 star values: 378

• 5 star values: 1295 4 star values: 1867 3 star values: 2436 2 star values: 1170 1 star values: 378

  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.  
  
  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!!  
  
  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       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     Rating: 4 stars       08/15/2018   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   k  
  
  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       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     Rating: 5 stars       02/20/2016   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   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       01/18/2015   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   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   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   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.  
  

  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!!!

Rating: 5.0 stars

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.

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.

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…

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.

Rating: 2.0 stars

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!!

Rating: 5.0 stars 01/21/2020

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

Rating: 5 stars 11/06/2019

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

Rating: 5 stars

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.

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.

Rating: 5 stars 07/09/2019

This turned out great

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!

Rating: 4 stars

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.

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.

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.

Rating: 3 stars

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.

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.

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.

Rating: 1 stars

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.

Rating: 5 stars 11/03/2018

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

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.

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.

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!

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!

Rating: 4 stars 08/15/2018

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.

Rating: 1 stars 07/08/2018

Very disappointed in this recipe

Rating: 1 stars 05/24/2018

This recipe is wonderful.

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!

Rating: 5 stars 02/20/2018

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

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.

Rating: 1 stars 01/02/2018

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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.

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

Rating: Unrated

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

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.

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.

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.

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.

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.

Rating: Unrated 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.

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/

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!

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!

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.

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.

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

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 !

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!

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! :)

Rating: 5 stars 02/20/2016

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!

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.

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!

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.

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…

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!

Rating: 5 stars 08/15/2015

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

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.

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.

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.

Rating: 5 stars 07/16/2015

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

Rating: Unrated 05/11/2015

stop torturing the poor pasta, go to mc donalds instead

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.

Rating: 2 stars

Rating: Unrated 04/16/2015

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

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!!!!!!

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.

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.

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!

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!!!!

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.

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!!!

Rating: Unrated 01/18/2015

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

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!

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.

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.

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!

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.

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.

Rating: 5 stars 09/28/2014

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.

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.

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!!

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.

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?

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.

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.

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!

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.

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.

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!

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.

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.

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.

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.

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.

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.

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!

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…?

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.

Rating: Unrated 12/17/2013

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.

All Reviews for One-Pan Pasta

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All Reviews for One-Pan Pasta

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest