Martha Stewart'S One-Pan Pasta - Off-Roading Redux

Name: Martha Stewart'S One-Pan Pasta - Off-Roading Redux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta; 3 cans of tuna packed in olive-oil, drained; 2 sprigs of basil, plus four leaves cut up; 2 sprigs of oregano, plus two springs cut up; 3 tablespoons capers***; 1/2 cup kalamata olives; 16 ounces grape tomatoes, halved or quartered if large; 2 cups water; 2 cups chicken broth; 1/4 teaspoon red pepper flakes; 6 cloves garlic; 5 tablespoons olive oil, divided***; parmesan to taste; 1 onion, sliced; salt; pepper; 3 anchovies

Servings: persons

1 pound pasta
3 cans of tuna packed in olive-oil, drained
2 sprigs of basil, plus four leaves cut up
2 sprigs of oregano, plus two springs cut up
3 tablespoons capers***
1/2 cup kalamata olives
16 ounces grape tomatoes, halved or quartered if large
2 cups water
2 cups chicken broth
1/4 teaspoon red pepper flakes
6 cloves garlic
5 tablespoons olive oil, divided***
parmesan to taste
1 onion, sliced
salt
pepper
3 anchovies

1
In your largest straight-sided pan, heat 3 tablespoons of olive oil over medium heat. Put in the garlic and red pepper flakes and saute for 1 minute, then add in the sliced onion and saute for 9 minutes more until just browned. Feel free to saute a little longer if you want more color on them.
2
Combine pasta, two springs of oregano, 2 sprigs of basil, 1.5 teaspoons salt, 1/4 teaspoon pepper, broth, and water in a large straight-sided skillet (the pasta should lay flat).
3
Turn on some music you like (such as Queen) and rock out to it while you bring the pasta to a boil and then cook for about 9-12 minutes (check it to make sure it's al dente) until the water has evaporated. In the last 2-3 minutes of cooking, add in the tomatoes, olives, and capers*. Remove the basil and oregano sprigs.
4
Add the drained canned tuna to the pasta and mix until warmed. Season to taste with salt and pepper, ladle into bowls, and garnish with the rest of the basil and oregano. Serve with olive oil and Parmesan (if desired).
5
***I wanted to keep this in the spirit of a one-pan pasta, but if you want to go the extra mile and fry those capers to add a dimension of crunch, go ahead! Take a smaller pan with deep sides, heat 1/4 cup of olive oil, and fry the capers for about a minute (until golden brown and crispy). Drain them on a paper towel and toss them into the pasta after you add the tuna.

1177

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound pasta, 3 cans of tuna packed in olive-oil, drained, 2 sprigs of basil, plus four leaves cut up, 2 sprigs of oregano, plus two springs cut up, and more.

Yes, Martha Stewart'S One-Pan Pasta - Off-Roading Redux falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!