One-Pan Pasta
About this Recipe
By: Rachel
It has been more than ten years since Martha Stewart’s One-Pan Pasta went viral back in 2013, and I understand why it was so popular. It requires almost no prep—you dump pasta, onion, garlic, tomatoes, and olive oil into a pan with water and cook for just about 10 minutes, at which point you have pasta in a creamy, delicious sauce. With a garnish of cheese and fresh herbs, dinner is on the table in no time.
As ever, I wanted to make a few tweaks to create a dish a little more to my liking. I found the onions a little sharp and strong in the original version, so I take just a few minutes to sauté them first, softening their flavor and bringing out their sweetness, along with the garlic and cherry tomatoes.
I add a whole teaspoon of red pepper flakes for heat (you can reduce that amount or omit them entirely), and finish the sauce with a little heavy cream, leaning in to the natural creaminess of the sauce.
Finally, I add fresh mozzarella as well as grated Parmigiano-Reggiano cheese, and broil it in the oven to create an appealing, caramelized brown crust. Tip: if you aren’t a fan of leftover pasta, don’t broil the whole pan. Scoop the pasta into individual serving dishes, and broil each serving as you need it. It tastes just as good the next day!
Dinner is still on the table in less than a half-hour, and we stick to one pan for easy cleanup. Another weeknight win!
One-Pan Pasta
Ingredients
- 2-3 tablespoons olive oil
- 1 small to medium onion, finely chopped or sliced
- 4 cloves garlic, minced
- 12 ounces (340g) cherry tomatoes
- 1 teaspoon red pepper flakes (you can use less, or omit, if you are sensitive to heat)
- 4 cups (1 liter) water
- ½ teaspoon kosher salt
- 12 ounces (340g) dry spaghetti
- ⅓ cup (80mL) heavy cream
- 8 ounces (225g) fresh mozzarella, cubed
- ½ cup (50g) freshly grated Parmigiano-Reggiano cheese
- Fresh basil or parsley, for garnish
Step by Step Instructions
Step 1
- Move an oven rack to the top third of your oven (about 1” from the heating element) and preheat your oven to broil.Heat 2 tablespoons olive oil over medium heat. Add the onion and cook 4-5 minutes, or until softened. Add the garlic, cherry tomatoes, and red pepper flakes, adding more oil if needed, and sauté for 2-3 minutes, or until the garlic is fragrant and the tomatoes have begun to blister.
Step 2
- Add water and kosher salt to the pan, and bring to a boil over high heat. Add the pasta and adjust the heat to achieve a consistent simmer. Stir frequently to avoid sticking.
Step 3
- Cook the pasta until most of the water has been absorbed, creating a viscous sauce. Add the cream, and continue to cook for 1-2 minutes or until the pasta is al dente.Stir in the mozzarella, and sprinkle the Parmesan cheese evenly over the top.
Step 4
- Broil for 2-3 minutes, or until the top is nicely browned. (If desired, you can transfer the pasta to individual dishes before broiling). Garnish with fresh basil or parsley.
Beverage Pairing
By: Olivia
Are clichés bad? I hope not because there are few better pairings than tomato-based dishes with wines like Sangiovese, Primitivo, and Dolcetto. Sangiovese has a greenness reminiscent of tomato leaf; Primitivo has umami that parallels that of tomatoes; and Dolcetto has a hint of sweetness that complements the sweetness of cooked tomatoes. Grab a bottle of Dei Rosso di Montepulciano, a lightly herbaceous Sangiovese, from Violet Wine for a foolproof pairing!
