One Pan Al Fresco Pasta

Now who wouldn’t love a recipe using only one pan?! And topping it off dining alfresco…

Originally adapted from Martha Stewart, what I have for you today is a simple, no fuss, no mess pasta dish. Have you got 30 minutes? Well then, let’s get started!

Serves 6

  • 16 ounces (1 box) angel hair -or- linguine pasta
  • 12 ounces heirloom variety (or cherries) tomatoes, halved or quartered.
  • 1/2 onion, thinly sliced (about 1 cup)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving (for this recipe I use Winter Hill’s Garlic First Cold Pressed Olive Oil)
  • Kosher salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly shaved Parmesan cheese, for serving



  1. 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 (the angel hair -or- linguine should lay flat).
  2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 8 minutes.
  3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and shaved parmesan. Anchovies on the side (as shown) is optional. Also perfect with a side of my homemade, oven-broiled cheesy garlic bread ( as shown).

🇮🇹Buon Appetito!🇮🇹