Martha Stewart's One Pan Pasta with Variations

By lorik

Ingredients

• Serves 4
• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 cups water
• Freshly grated Parmesan cheese, for serving

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

1.Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).

2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.

3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.

Orecchiette with sausage and broccoli rabe: Brown the sausage first, then add the rest of the ingredients: pasta, water, broccoli rabe, olive oil, salt and pepper, red pepper flakes. Finish with Parmigiano-Reggiano.

•Rotelle (or cavatelli, or mini conchiglie) with corn, shallots, lemon zest, butter, salt and pepper. Finish with mascarpone, tarragon, and basil.

•Spaghetti alle vongole: Start with spaghetti, garlic, chopped fresh chiles, olive oil, salt and pepper, sprigs of parsley (remove them later, as with basil in the original recipe). Add clams a few minutes before the end of cooking, then finish with chopped parsley, lemon juice, and additional olive oil.

•Rigatoni (or rigatoni corti, or casarecci), balsamic vinegar, capers, olive oil, eggplant, garlic, salt, and pepper. Finish with mozzarella or ricotta salata, toasted pine nuts, parsley, and Parmesan.

•Cacio e Pepe: Pasta, water, salt, and cracked black pepper, and grated Pecorino. Some would add butter, too. Finish with additional Pecorino.
•Bolognese: Brown off the meat first, then add wine to deglaze and the rest of ingredients—carrots, onions, and celery (all minced super finely in a food processor), sprigs of thyme, bay leaf, a can of tomatoes (or keep it white and add milk), salt and pepper, a Parmesan rind.

•Miso ramen with ramen noodles or soba. Dried shiitakes, ginger, garlic, miso, scallions, napa cabbage, and crack an egg into it at the last two minutes; finish with sesame oil, toasted sesame seeds, and fresh scallions or cilantro. If you reduce the cooking liquid as with the others, this would be a dry ramen, a mazeman style.

Note that cooking times and liquid amounts will vary with the pasta shapes, bonus ingredients, and pans you use, so it's better to err on the side of too little liquid at first, then add more as needed to finish cooking the pasta. Look to the original recipe for guidance and pasta box for cook times