Spaghetti, tomatoes, garlic, basil and olive oil cooked in a single pot — pasta water becomes the sauce in 12 minutes flat.
The one-pot pasta technique — pioneered by Martha Stewart in 2013 and popularised across food media — cooks dry pasta directly in the sauce, with just enough water to absorb. The starch released from the pasta thickens the sauce naturally; no separate step. Done well, the result rivals traditional pasta with far less washing up.
Serves 4
Place the spaghetti, halved cherry tomatoes, sliced onion, garlic, red pepper flakes, olive oil and salt in a wide pot or deep skillet. Pour in boiling water until just barely covering — about 1L for 400g pasta.
Bring to a hard boil over high heat. Cook for 9-12 minutes, stirring with tongs every minute to prevent the pasta from sticking together. The water should reduce dramatically, becoming a creamy starchy sauce.
Stir constantly — if you walk away, the pasta clumps.
The pasta should be al dente when most of the water has been absorbed and the sauce coats the strands. If pasta is undercooked but water is gone, splash in 60ml hot water and stir.
Off the heat, stir in fresh basil and most of the Parmigiano. Toss until everything is glossy and creamy. Taste and adjust salt.
Twirl into warm bowls. Top with extra Parmigiano, more fresh basil, a crack of black pepper and a drizzle of olive oil. Serve immediately.
Use a wide pot — too narrow and the pasta clumps.
The starchy water IS the sauce — don't drain it.
Best cherry tomatoes possible — this is essentially a tomato dish.
Add Protein: stir in cooked Italian sausage or shrimp at the end.
Creamy Version: stir in 4 tbsp mascarpone or cream cheese before serving.
Pesto Variation: stir in 3 tbsp pesto at the end instead of fresh basil.
With Vegetables: add halved zucchini or asparagus in the first 3 minutes of cooking.
Best eaten immediately — pasta absorbs sauce on standing.
The one-pot pasta technique was popularised by Martha Stewart's magazine in 2013 and went viral on food blogs throughout 2014-2016. The Italian cooking establishment was initially skeptical (you don't drain the water!) but the technique has become a recognised modern method for weeknight pasta.
No — the released starch creates a creamy emulsified sauce, not a gluey one. The texture is similar to traditionally tossed pasta with reserved pasta water, just achieved in one step.
Long thin shapes (spaghetti, linguine, fettuccine) work best because they cook evenly when stirred. Tube shapes (penne, rigatoni) need more water and stirring; small shapes (orzo, ditalini) clump easily. Stick to long thin for reliable results.
Either too little water, not stirring frequently enough, or pasta added to non-boiling water. Stir with tongs every 60 seconds for the first 5 minutes to prevent sticking.
Yes — stir in 60ml double cream in the last minute of cooking for a creamier sauce. But the dish doesn't need it; the natural starch is plenty creamy.
Per serving (380g) · 4 servings total
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