Quick and Easy One Pan Pasta Recipe

Ready in 10 Minutes

Discover the best one pan pasta recipe, inspired by Martha Stewart. This quick and easy dish cooks both pasta and sauce in one pan, resulting in a delicious meal ready in just 10 minutes! Perfect for busy weeknights.

Frequently Asked Questions

1. What is one pan pasta? One pan pasta is a dish where both pasta and sauce are cooked together in one pot, absorbing all the flavors.

2. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze one pan pasta? Freezing is not recommended as the pasta may become mushy upon thawing.

4. How do I reheat leftovers? Reheat gently in a skillet over low heat, adding a splash of water or stock if needed.

5. Can I add meat to this dish? Yes, adding grilled chicken or shrimp can make the dish heartier.

6. What can I use instead of cherry tomatoes? Grape tomatoes or canned diced tomatoes can be used as substitutes.

7. How do I make this dish spicier? Add more chili peppers or a pinch of red pepper flakes.

8. Can I use dried basil instead of fresh? Yes, but fresh basil gives a better flavor.

9. Can I use a different type of pasta? Yes, any type of pasta that cooks in about 10 minutes will work.

10. How do I prevent the pasta from sticking? Stir regularly and ensure there's enough liquid in the pan.

11. Can I use vegetable stock instead of water? Yes, vegetable stock can enhance the flavor.

12. How do I make the dish creamier? Add a splash of heavy cream or a dollop of ricotta cheese.

13. What other vegetables can I add? Bell peppers, mushrooms, or zucchini can be added for variety.

14. Can I use pre-grated cheese? Freshly grated cheese melts better and has a superior flavor.

15. How do I make the dish vegan? Use vegetable stock, omit the cheese, and add nutritional yeast for a cheesy flavor.

Watch the video recipe

One Pan Pasta in 10 Minutes Recipe

Serving: 2 people

Introduction

This brilliantly simple pasta dish inspired by Martha Stewart cooks both pasta and sauce in one pan, resulting in perfectly al dente spaghetti wrapped in a silky tomato sauce.

Ingredients

12 oz spaghetti
1 lb cherry tomatoes, halved
1 cup baby spinach leaves
1 small onion, finely sliced
3 cloves garlic, minced
2 red chili peppers, diced
Handful of basil leaves, chopped
2 tbsp extra virgin olive oil
1/2 cup pecorino cheese, grated

Directions

Arrange Ingredients: Place tomatoes, spinach, onion, garlic, and chili in a large frying pan. Add spaghetti in the center, drizzle with olive oil, and add 2 cups of water or chicken stock.
Cook Pasta: Over medium-high heat, bring to a boil. Stir regularly with tongs, cooking for about 9 minutes until pasta is done and liquid nearly evaporated, forming a sauce.
Finish: Remove from heat, stir in pecorino cheese and basil. Season with sea salt and black pepper.

Additional Notes

Variations: Add protein like chicken or shrimp, or swap vegetables to suit your preference.
Gluten-Free Option: Use gluten-free pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
Cheese Alternatives: Parmesan can be used instead of pecorino.

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