One-Pan Pasta becomes a One+One Pan Linguine

One-Pan Pasta becomes a One+One Pan Linguine

A couple of months ago I came across a very different pasta recipe that  was published on Martha Stewart Living magazine, named One-Pan Pasta.  On my first attempt to make it,  I couldn’t find the recipe, so I decided to see what I could remember. Although I had the wrong proportions, I could see that the taste was there. The second time, I followed the exact recipe and the result was AMAZING! The linguine was covered with a creamy sauce and the taste was fabulous.  But the portions were a little too small for our  4 hungry family members, and sometimes, the cherry tomatoes had a harder skin.  So today, I made a few changes.  I added one more step to remove the tomatoes skin, and although the original recipe called for only one pan, I decided to rename it to One+One Pan Linguine.

  • 1 pack Barilla Linguine (450 g)
  • 12 ounces cherry tomatoes (350 g)
  • 1 onion sliced extremely thin
  • 4 cloves garlic sliced extremely thin
  • 2 sprigs basil
  • 3 tablespoons Greek extra virgin olive oil
  • 3 teaspoons salt
  • 1/4 teaspoon pepper
  • 5 1/2 cups water
  • Freshly grated Parmesan cheese for serving
  • Freshly ground pepper for serving


1.  In a small sauce pan, bring 5 cups of water to boil.  Add the cherry tomatoes for only 30 seconds. Drain tomatoes and discard water.  Let the cherry tomatoes cool slightly.  With a sharp knife remove the skin.  Set aside.

2.  In a large pan, combine linguine, cherry tomatoes, onion, garlic, basil, olive oil, salt, pepper and 5 1/2 cups water.  Bring to a boil over high heat and stir often until pasta is cooked to taste, 8-10 minutes,

3.  Serve with Parmesan cheese and freshly ground pepper.


Stir Often


One+One Pan Linguine






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Hi! I'm Angelica! For the last ten years I've been sharing my cooking, home projects and ideas with my sister Irene. "Once Again, My Dear Irene" is just an extension of our daily chats. Moreover "My Dear Irene" Continue Reading