Martha Stewart's Gluten-Free One-Pot Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
This dish is fresh, fast and easy. And clean up is a breeze. What's not to love?
  • 12 ounces gluten-free spaghetti
  • 12 ounces cherry or grape tomatoes, halved
  • 1 onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • ⅛ teaspoon red-pepper flakes
  • 2-3 sprigs basil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 4½ cups chicken stock (or water)
  • Freshly grated Parmesan cheese, for serving
  1. Add spaghetti, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt and chicken stock into a large Dutch oven.
  2. Bring to a boil over high heat.
  3. Once the stock is boiling, reduce temperature to medium-high and stir the pasta, constantly, for about 10 minutes. Begin to test the pasta for doneness. If using chicken stock, the pasta broth will have a thick consistency.
  4. Once the pasta is done, divide among six bowls and serve with freshly grated Parmesan.
Adapted from a recipe by Martha Stewart.
Recipe by The California Table at