One-Pot Tomato Basil Pasta

About This Recipe

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.

Ingredients

Serves 4

• 400 gspaghetti or linguine
• 400 gripe cherry tomatoes(halved)
• 1 smallonion(thinly sliced)
• 5 clovesgarlic(thinly sliced)
• 1 tspred pepper flakes(optional)
• 1 Lboiling water(approximately)
• 60 mlextra-virgin olive oil
• 1 tspsalt(or more to taste)
• 1 largehandful fresh basil(torn)
• 60 gParmigiano-Reggiano(freshly grated, plus extra)
• freshly cracked black pepper(to taste)

Instructions

1. 1

   Combine in the pot

   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.

2. 2

   Cook actively

   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.

3. 3

   Check the texture

   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.

4. 4

   Finish off-heat

   Off the heat, stir in fresh basil and most of the Parmigiano. Toss until everything is glossy and creamy. Taste and adjust salt.

5. 5

   Plate and serve

   Twirl into warm bowls. Top with extra Parmigiano, more fresh basil, a crack of black pepper and a drizzle of olive oil. Serve immediately.

Variations

• •

  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.

Storage

Best eaten immediately — pasta absorbs sauce on standing.

Frequently Asked Questions