One-Pan Pasta
4.1 (4,155) 181 Reviews
The original and best! All of the ingredients—pasta, tomatoes, onions, and olive oil—cook together in the same pan with delicious results. It’s one of our most popular recipes—and for good reason. This is our original one-pan pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. It uses a revolutionary technique: All the ingredients cook together in the same pan (a straight-sided skillet). You don’t even need to boil water first. You can use cherry or grape tomatoes for this recipe. You’ll also need onion, garlic, fresh basil (this is not a time to use dried), plus extra-virgin olive oil. All go into the pan with the linguine. As the pasta cooks, the water reduces, and the starchiness from the pasta transforms the remaining water into a creamy sauce. Don’t skip the Parmesan and more fresh basil to finish the dish! This is a quick and easy weeknight dinner everyone loves.
I’ve been whipping up this dish for years now, and let me tell you, it’s a lifesaver on busy evenings. The magic really happens when the pasta releases its starch, turning plain water into a silky sauce that clings to every strand. If you’re wondering why it works so well, it’s because the starch molecules from the pasta swell and gel in the hot water, creating that creamy texture without any cream. I’ve found that using high-quality extra-virgin olive oil makes a noticeable difference—its fruity notes elevate the simple ingredients. Pro tip: I always keep an extra bunch of basil on hand because I tend to go heavy on the garnish. It’s hard to resist that fresh, herby pop!
Why You Should Make One-Pan Pasta
Here’s why we rate this recipe so highly.
Ingredients are minimal: The sauce is just cherry or grape tomatoes, thinly sliced onion, plenty of garlic, fresh basil, extra-virgin olive oil, and a garnish of Parmesan, but they combine to create a rich flavor. There’s culinary magic here: The linguine cooks in water that will ultimately become the sauce—none of the liquid is thrown away. As it reduces, all the lovely starchiness from the pasta transforms the remaining water into a creamy sauce that coats every strand.
Cleanup is a snap: This recipe fits so well with our “fewer pans equals fewer dishes” strategy. All you need equipment-wise for this pasta dinner is a small paring knife, a straight-sided skillet, and a pair of tongs, which are much easier than a spoon for tossing the pasta in the sauce to coat.
Comes together so quickly: Prep is short, and then you just bring everything to a boil and cook, stirring and turning the pasta frequently (using those tongs!). Dinner is ready in 20 minutes from start to finish.
The technique is revolutionary: Cooking the dried pasta in a skillet, not the usual large pot, along with the other ingredients once seemed radical, but now we consider this dish one of our “back pocket” recipes. Soon, you will, too.
I can’t stress enough how much I love the simplicity of this dish. The minimal ingredient list means I’m not stuck with a hefty grocery bill—cherry tomatoes and onions are usually under $5 total at my local market. The science behind the sauce is fascinating: the starch release is similar to what happens in risotto, but way less fussy. For an extra flavor boost, I sometimes toss in a pinch of smoked paprika with the red-pepper flakes—it adds a subtle depth without overpowering the dish. If you’re new to this technique, don’t be nervous about the water ratio; it looks like a lot at first, but it reduces perfectly if you keep stirring. My only regret is not trying this method sooner!
Ingredients
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 ½ cups water
- Freshly grated Parmesan cheese, for serving
One thing I’ve learned is that the quality of ingredients really shines here since there are so few. I splurge on a good Parmigiano-Reggiano—it grates finer and melts into the dish better than pre-grated stuff. If you’re watching your budget, you can find decent cherry tomatoes year-round, but summer ones from a farmers’ market are unbeatable for sweetness. A quick tip: slice your garlic as thinly as possible; it softens into the sauce and won’t burn if you keep the heat steady. If you’re out of linguine, spaghetti works just as well, but I’d avoid thicker pastas like rigatoni since they take longer to cook and mess with the timing.
Directions
Combine ingredients in pan and bring to a boil: 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. Bring to a boil over high heat.
Cook, stirring: Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season and serve: Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
I’ve made this so many times, and the key is to keep those tongs moving—stirring prevents the pasta from sticking and helps the sauce come together. If you’re worried about the pasta being too al dente, taste it at the 8-minute mark; depending on your stove, it might need an extra minute. For a cost-saving hack, I sometimes use half water and half homemade veggie broth (just boiled veggie scraps!). It adds a layer of flavor without extra expense. Also, don’t skimp on the final drizzle of olive oil—it ties everything together and makes the dish feel restaurant-worthy.
Frequently Asked Questions
Can I use other types of pasta? Yes, you can use other types of pasta. Remember that this one-pan pasta recipe was developed with and tested using linguine, which cooks in the same time as the other ingredients, about 9 minutes. If you substitute another pasta, it needs to have the same cooking time.
Should I use a pot or pan? For this recipe, it is best to use a type of pan known as a straight-sided skillet. The terms pot and pan are often used interchangeably, but generally, a pot is larger than a pan; a pan has one handle, and a pot has two small handles. You can use other pans for this recipe but don’t use a small pan that would crowd the ingredients or a very large pot that would make it difficult to stir the pasta in.
What can you add to one-pan pasta for more flavor? You can add more flavor to one-pan pasta in several ways. A simple method is to swap all or half of the water for chicken or vegetable broth. For more umami, add anchovy paste or fish sauce or stir in capers or olives.
From my experience, swapping in broth is a game-changer—chicken broth adds a savory depth, but veggie broth keeps it lighter. I once added a teaspoon of capers, and it gave the dish a briny kick that paired so well with the tomatoes. If you’re using anchovy paste, start with just half a teaspoon; it’s potent! Also, if you’re out of red-pepper flakes, a pinch of cayenne works in a pinch, but go easy—it’s spicier. For the pan, I’ve used a deep sauté pan when my skillet was dirty, and it worked fine, just needed a bit more stirring to keep everything even.
Try Our Other One-Pan Pasta Recipes
- One-Pot Pasta With Broccoli and Lemon
- One-Pot Pasta With Zucchini and Parmesan
- One-Pot Pasta With Broccoli Rabe and Bacon
- One-Pan Orecchiette With Chickpeas and Olives
- Cheater’s Mac and Cheese
- One-Pan Creamy Tuna Pasta
- Greek-Chicken One-Pan Pasta
If you’re hooked on this one-pan method like I am, those broccoli and lemon or zucchini versions are great next steps—they’re just as quick and keep the dishes to a minimum. The science behind these recipes is similar: the starch from the pasta creates that creamy texture, but ingredients like lemon add a bright zing. I’ve tried the tuna pasta version, and it’s a fantastic way to use pantry staples. For a budget-friendly twist, I sometimes add frozen veggies to these recipes; they’re cheaper than fresh and still taste great. Just make sure to adjust the cooking time slightly if you’re using denser veggies like broccoli rabe.
