One-Pot Pasta
One-pot pasta is a modern cooking method that became popular in 2013 after a viral Martha Stewart Living recipe showed pasta could be cooked entirely in one pot. Unlike traditional Italian techniques, this approach skips boiling pasta separately, instead combining all elements in one vessel for a quick, creamy, and convenient meal.
Though inspired by age-old one-pot meals found in various cultures, it’s a distinctly contemporary concept, born from the need for simplicity in busy modern life. It quickly gained traction on social media, blogs, and video platforms, appealing to students, professionals, and families alike. The method saves time, reduces cleanup, and delivers rich flavour with minimal effort.
The original recipe went viral within weeks and even sparked debates among chefs—some saw it as culinary heresy, while others embraced it as a smart evolution in home cooking.
Serving:
3
Preparation time:
30 min
Calories per person:
Ingredients
Marodi Tagliatelle: 200 grams
Cherry tomatoes: 700 grams
Garlic: 5 cloves
Burrata: 1 ball
Olive oil: as needed
Salt: to taste
Pepper: to taste
Fresh basil: for serving
Pecorino Romano: for serving
Preparation instructions:
- Place cherry tomatoes and unpeeled garlic cloves on a baking tray
- Drizzle with olive oil, season with salt and pepper, and mix everything well
- Roast in a preheated oven at 200 °C for about 20 minutes, until the tomatoes burst and begin to caramelize slightly
- Meanwhile, cook the tagliatelle in well-salted water according to the package instructions
- Squeeze the roasted garlic out of its skins, mash it with a fork, and stir it back into the roasted tomatoes
- Add the cooked tagliatelle to the tray and mix everything together; if needed, add a bit of the pasta cooking water to bring it all together
- Serve warm and generously top each plate with torn burrata
Nutritional value:
Carbohydrates: 60.7 g
Protein: 16.3 g
Fat: 24.0 g
Origin of the recipe:
Other recipes
Show more recipes