One Pot Pasta Recipe Italian Style

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The one pot pasta, also known as one pan pasta, has become famous thanks to Martha Stewart who in 2013 made and published it on Living making it one of the most popular dishes in the United States.

But what do we mean when we talk about the one pot pasta?
It’s nothing more than a pasta that is more or less cooked like a risotto: just put all the ingredients in a large pan or in a wok (except if you use spaghetti which have to be cooked in a traditional pot) and cook all together, stirring until the water and any other liquid ingredients will be absorbed and the pasta will be cooked.

Do you know where this pasta was born, according to the myth?
It seems to have been discovered by Martha Stewart’s food stylist in Italy, in Apulia just for the sake of precision; from there, it has been exported to the United States where it has become a real phenomenon, declined in the most incredible (and sometimes strange) ways.

Being Italian, I was very skeptical but I’ve decided to give this pasta a try and the result really surprised me; I’ve decided to go light and only use Italian ingredients but you can adapt it the way you want, apparently. So, let me explain how to make this one pot pasta before giving you some useful advice to prepare it at home, but also if you are vacationing, camping or if you live alone and do not want to use too many things when cooking.

Ingredients for 4 people

  • 400g pasta (any short shape)
  • 400g di red tomatoes (or 300g canned ones)
  • Black olives
  • 1lt cold water
  • Salt
  • Extravirgin olive oil (1 spoon)
  • Pecorino cheese (to serve, optional)


  1. Place the pasta, the diced tomatoes (or the canned ones), olives, salt, pepper and 3/4 of cold water in a pan or a Wok.
  2. Put on a high heat and, continuing to mix, bring to boiling (it should be about 5 minutes, depending on the type of pasta you’re using) and this is the moment to add more water if needed.
  3. Lower the flame, so that the pasta will be covered in liquid and let it cook until the pasta will be “al dente” and the liquid will be completely evaporated.
  4. Sautee to stir the flavors and sprinkle with grated pecorino cheese.

Preparation time: 10-15 minutes

All you have to know to make the one pan pasta

  • if you play well with water and liquids, starting with a reduced amount of water to be increased in case it will get be absorbed too much during cooking, the result will be a pasta cooked in a maximum of 11 minutes, al dente and well-dressed.
  • Usually you should use 3 times the weight of the pasta, but if you are preparing a pasta that also includes other liquid condiments (eggs, tomato sauce, etc) it is best to reduce the amount slightly by starting with less water and by adding it.
  • The original recipe for this one pot pasta is made with linguine or spaghetti but the the short, striped pasta works even better because the dressing blends way better;
  • The advantage of this pasta is surely one and not to be underestimated: you only use one pan both for cooking and sauteing.
  • You can try different combinations for your one pot pasta: the best combinations always include tomato sauce that helps the cooking process.

One Pot Pasta video recipe

[All the pictures are copyright of Giuseppe Milo]

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Categories: International Recipes, Pasta and rice
Article written by Veruska Anconitano aka La Cuochina Sopraffina
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