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One Pot Wonder Pasta

2013 May 28


If you follow me on Twitter, you know we ran away to the desert at the last-minute this weekend to celebrate my husband’s birthday with the kids.

Which left me with a lot of fun memories and a few things already crossed off our Summer bucket list, but not a whole lot of time to menu plan for the week ahead.

So we will be winging it for the next few days (thankfully it’s a short week) and this find from the new issue of Martha Stewart Living is at the top of my list: one pot pasta.

I was intrigued when I saw the recipe in the magazine and then found it interpreted just days later on this blog and she swears it’s as good (and easy!) as it sounds.

You put the pasta in uncooked, people! This seems like a culinary gift from the domestic gods, so had to share. And on another note, I am very into brown rice pasta lately…I think I prefer it to the whole wheat.

So here’s my one and only “plan” for the week – toss everything in a pot and go. I have a feeling that’s going to end up being the theme for the next few days on various levels.

Here’s the recipe as tweaked by Apron Strings:


Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

*image above via Apron Strings*

25 Responses
  1. Joan permalink
    May 30, 2013

    So how did it turn out? Do you have an after picture : )

    X Joan

  2. June 2, 2013

    Made this Friday for the family and they LOVED it. It is definitely a “keeper” recipe. Thanks to you for sharing. It was delicious and soooo very easy. I had all the ingredients on hand and it took less than an hour.

    • WWGD permalink*
      June 3, 2013

      Amazing, thanks for sharing! It’s on tap for tonight over here.

  3. June 4, 2013

    I can smell the fragrance of this picture! I’m definitely going to try it substituting onion with leeks though. Thank you for sharing.

  4. mchull permalink
    June 16, 2013

    OK, so I made this for dinner tonight. I am completely in love with this dish! It’s so easy and so versatile…you can adjust the recipe in SO many ways to create almost a whole new dish! This is in my top 3 recipes I’ve EVER found! Thanks

    • WWGD permalink*
      June 18, 2013

      Yay! Happy to hear it! I have to admit my first attempt at it wasn’t great, but I think it was the brown rice pasta. Going to try again with regular. Glad you enjoyed!

  5. Ellen Edmisten permalink
    June 25, 2013

    Can I use spinach leaves instead of basil if I don ‘t have any?? I want to make this tonight so would love to know. If not have to get basil leaves!

    • WWGD permalink*
      June 25, 2013

      I haven’t personally done it, but I say go for it! 😉

  6. Jay Gunter permalink
    July 8, 2013

    This is one of the best pasta recipes I have ever made. I used a can of fire roasted tomatoes and about twice the red pepper flakes because I wanted some more spice to it.

  7. Kimberly Landry permalink
    August 29, 2013

    This was wonderful! So full of flavor. So happy I found this on Pinterest and gave it a try. Next time I will half the pepper flakes. Thank you!

  8. Erin permalink
    September 16, 2013

    This was absolutely fabulous! I halved the revipe bc its just my husband and I. Ill probably do more tomatoes next time and maybe mix in some fresh ones. Thank you thank you! Seriously so easy and didn’t take more than 20 minutes to make. Wishing I had leftovers!

    • WWGD permalink*
      September 16, 2013

      Glad you loved!

  9. Destiny permalink
    March 25, 2014

    Can i use vegetable stock instead of vegetable broth

  10. Lucy permalink
    April 18, 2014

    So delicious! I love this recipe! It is a keeper! I have made it three times since I first saw it. I have switched out the type of noodle , type of tomato and seasoning amounts depending upon what I have on hand and it is always terrific.

    • WWGD permalink*
      April 22, 2014

      Glad you love!

  11. Becky hughes permalink
    July 29, 2016

    I make this all the time. I omit the onion and add mushrooms. Good leftover too.

  12. October 17, 2016

    Great easy dish..loved it will make it for my daughter when she comes home! Thanks

  13. Erica permalink
    January 16, 2018

    Can I swap chicken broth for veggie broth. I live quite far from the store and my spouse brought home the wrong broth

    • MARY COLLINS permalink
      April 10, 2019

      I have used chicken broth every time I’ve made this!!!

  14. dacoda maddox permalink
    May 14, 2019

    I suck at cooking and am wondering how I reduce the liquid down with out completely over cooking the pasta?

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