This 1-Pot, 9-Minute Pasta Recipe Is Genius

Photo: Courtesy of Food52.
By Kristen Miglore

Every week 
— often with your help — Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.

Pasta was already pretty simple. Now, it's asking even less of our attention, patience, and time — and getting even better as a result. 

There were still a couple of things slowing us down in our pursuit of the classic weeknight meal: waiting for a big pot of water to boil, and constructing a sauce of some kind. This pasta dispenses with both. It cooks entirely in one pan (without boiling water first) and makes its own sauce — all in about nine minutes.

Related: The Fastest Way To Slice Those Tomatoes

How? You pile dry pasta, a measured amount of water, and a few flavoring agents into a skillet; then, boil the liquid away. The ratios are perfect for cooking the pasta and sauce at once, without risking too-soft (or too-crunchy) noodles or leaving a watery puddle behind. The only thing you need to remember to do is futz with the pasta now and again with tongs or a fork, to keep it from cooking into a brick of linguine.

This recipe was first published in Martha Stewart Living in June of last year, after some savvy member of Stewart's team spotted a chef using the method in a small town in Puglia. The technique made the rounds in the blogosphere and has inspired a number of spinoffs — some of which, such as Deb Perelman's faro riff, have gone beyond pasta.

Consider this your seasonal pantry meal. Take these basic proportions and swap in canned tomatoes, and/or any number of other ingredients you have on hand. Try crushed green olivescapers, peppers, or prosciutto — or a chopped-up bunch of greens. Fortify the liquid with stock, or wine, or Parmesan rinds. One-pan pasta is too good to limit to a single recipe or season.

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Photo: Courtesy of Food52.
Martha Stewart's One-Pan Pasta
Serves 4

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

Photo: Courtesy of Food52.
Instructions
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 (the linguine should lay flat).

2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated (about 9 minutes).

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

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