This recipe is made all in one pan! Even the pasta is cooked in the same pan and it’s so flavorful and delicious! An easy and fresh pasta recipe for spring and summer.
It’s hard to imagine cooking pasta in a pan since we’re so accustomed to cooking the pasta separately in a pot, but for this recipe, you actually cook it in the pan with all of the other ingredients and it’s so easy!! The pasta is cooked with onions, basil, cherry tomatoes, and garlic and seasoned with a good amount of salt, pepper with a little cayenne. It’s absolutely delicious!
We first tried this recipe in Martha Stewart’s One-Pot book and I enjoyed the concept but felt like it needed a little adjusting to add more flavor. I also paired it with fresh burrata cheese and that made a huge difference too! You can boil the pasta in vegetable or chicken stock, but personally, I got enough flavor from adding more onions, garlic, tomatoes and salt, and pepper.
How do you Make One Pan Pasta?
Once the onion is thinly sliced, the garlic is sliced and the tomatoes cut in half, everything is boiled together in a cast-iron skillet! The pasta is cooked just until al dente and the onions are thinly sliced and almost resemble the same shape as the pasta after it’s all cooked, adding a lot of flavor.
How do you know when pasta is al dente?
Pasta should be cooked al dente. It should not be too soft or mushy as that texture is considered over cooked pasta. When you bite into the pasta, it should be firm, not crunchy and done right when the white of the pasta center disappears. This happens fairly quickly so you constantly have to watch the pasta and taste it so it doesn’t overcook. Once you start cooking your pasta al dente, you will NEVER be able to eat overcooked pasta again!
It will take the pasta about 9 minutes or so to cook with the other ingredients. After 8-9 minutes, make sure you continue to taste the pasta every 30 seconds as it will probably be al dente. The liquid, water or stock whatever you choose to use, will turn into a light refreshing olive oil pasta sauce that covers the noodles.
Use tongs to serve the pasta and scoop the onions, garlic and tomatoes up too. Spoon in a little sauce, add more salt and pepper, fresh basil and a ball of fresh burrata cheese.
This is such a great spring pasta and summer pasta recipe. It’s easy to make, light in flavor and pretty to serve. We made it using linguine but spaghetti noodles would work too.
One Pan Basil and Tomato Pasta RecipePrint Pin Rate
- 12 ounces dried linguine pasta
- 12 ounces cherry tomatoes, halved
- 1.5 large white onion, thinly sliced
- 5 cloves garlic, roughly sliced
- 1/4 teaspoon ground cayenne pepper
- 4 sprigs fresh basil
- 4 tablespoons extra-virgin olive oil, more for serving
- 4 cups water
- 3 teaspoons sea salt, more to taste
- 1.5 teaspoons pepper, more to taste
- 4 large balls of fresh burrata cheese
- In a large cast-iron skillet combine pasta, water, sliced onions, tomatoes, cayenne, basil, oil, garlic, salt, and pepper and bring to a boil on high.
- Cook the pasta stirring so it doesn’t burn on the bottom.
- Cook for about 8-10 minutes until pasta is al dente and water is pretty much evaporated, but not totally gone.
- Use tongs to serve in four bowls and place 1 large burrata cheese in each bowl with the pasta. Drizzle with more olive oil, add fresh basil and season with salt and pepper if needed.