Magical One Pan Pasta

Published 5:00 am Wednesday, October 7, 2026

Yesterday morning, before I left for work, I placed a pot roast in our slow cooker. I turned the heat to low, put the lid on, and out the door I went. That night, as I unbuckled the kids from their car seats in the garage, I noticed I didn’t smell the delicious aroma of pot roast wafting from the kitchen. I had a sinking feeling in my stomach as I went to check the slow cooker. Sure enough, the pot roast was ice-cold and uncooked.

Unfortunately, the breaker must have tripped sometime during the night or that morning. Panic set in as I desperately thought of something I could whip up in no time and get on the table for dinner. Two hungry toddlers (and a husband) are no joke. Right before I threw in the towel and went on a Braum’s run, I remembered this pasta recipe.

This is my version of a Martha Stewart recipe, so I can’t take full credit. It’s a wonderful recipe because there’s no need to boil the pasta beforehand. You simply cook the fettuccine in the same pan with cherry tomatoes, water, onion, garlic, red pepper flakes, basil, olive oil, butter, salt, and pepper. The pasta cooks right in the sauce, which is what makes this recipe so magical. As the pasta cooks, the water reduces, and the remaining starchy liquid turns into a creamy sauce.

The pasta is finished with a drizzle of good olive oil, a pinch of fresh basil, and a sprinkle of Parmesan cheese. My version varies from the original because I use fettuccine instead of linguine (personal preference), butter for extra flavor, and minced garlic instead of sliced cloves for convenience.

I’d serve this with grilled Italian sausages or meatballs for some added protein. If you try this, let me know what you think! I’d also like to try an Alfredo version sometime.

Magical One Pan Pasta

Adapted from Martha Stewart

Ingredients:

• 12 ounces uncooked fettuccini
• 12 ounces cherry tomatoes, halved
• 1 yellow onion, thinly sliced (about 2 cups)
• 3 tablespoons salted butter
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon jarred minced garlic
• 1/2 teaspoon crushed red pepper
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 sprigs basil, plus torn leaves for garnish
• 4 1/2 cups water
• Grated Parmesan cheese, for serving

Instructions:

Combine all ingredients except the Parmesan in a large, straight-sided skillet over high heat. Bring to a boil and cook for 9 minutes, tossing frequently with tongs to help the pasta cook evenly and prevent it from sticking together.

Serve the pasta with additional olive oil, fresh basil, Parmesan, and salt, if desired.

Makes 4 servings

Emily Jenkins is an award-winning culinary professional based in Nixa, Missouri, specializing in original recipe development and engaging food writing. Follow her on Instagram @Lil_Ozarkfoodie or read more at Little Ozark Foodie: littleozarkfoodie.blogspot.com.