By Marie-Antoinette Issa.
Blame it on the viral TikToks with gloopy results, or the sad, waterlogged versions some of us have attempted in a post-work haze, but one-pot pasta has a bit of a bad rep.
However, when perfected, spaghetti in a solo cooking pan, can be a weeknight lifesaver. Minimal dishes. Maximum flavour and right royally approved. In fact, if Meghan Markle can do it, so can you!
The Duchess did it first
Before diving headfirst into a plate of penne, it’s worth a moment to acknowledge the woman who brought one-pot pasta back into the spotlight. Namely, Meghan Markle, who, in her Netflix docu-series ‘With Love, Meghan’, stirred up headlines - and spaghetti - when she whipped up her go-to skillet pasta in a humble kitchen, barefoot, in a denim shirt, looking cooler than any of us ever will while boiling carbs.
Her version was inspired by the now-iconic Martha Stewart/Marcella Hazan-style of chucking everything - pasta, tomatoes, garlic, herbs, water - into one pan and letting it all cook down together. The result (when done properly) is a sexy, just-saucy-enough dish that looks - and tastes - like you’ve put in way more effort than you actually have.
One-pot pasta problems
Not all one-pot pastas are created equal. If you’ve ever ended up with undercooked noodles in a pool of watery sauce (or worse, a gluey clump of sadness), you’re not alone. The biggest mistake is using too much liquid or not stirring enough.
Contrary to popular belief, one-pot pasta isn’t just a lazy version of spaghetti. It’s a technique that relies on the pasta cooking in just the right amount of water to absorb flavour and starch, creating its own glossy sauce in the process.
A fail-safe formula
Want to make a one-pot pasta that doesn’t suck? Follow this no-fuss, no-fail cheat sheet:
Start with sautéed aromatics. Before you toss in the pasta, warm some olive oil and lightly cook your garlic, onion, or whatever aromatics you're using. This adds a layer of flavour that water alone just can't deliver.
Choose your pasta wisely. Long shapes like spaghetti or linguine work best, but make sure they fit your pan (break them in half if needed. Sorry Nonna). Short pasta can work too, but avoid anything too thick or chunky, which might need longer cook times.
Mind your ratios. The sweet spot is about 500 g pasta to 4-5 cups of liquid. This gives the noodles enough room to cook, but ensures the sauce doesn’t end up too soupy.
Use stock, not just water. Chicken or veggie stock adds so much more depth of flavour than plain water ever could.
Stir like you mean it. Don’t just dump and dash. Stir every few minutes to prevent sticking and make sure everything cooks evenly.
Add your greens last. Finally, wilt in some baby spinach or herbs just before serving to keep things fresh and vibrant. No one wants flaccid kale.
A royal recipe to take you from Meh to Meghan
If you’re after a royally easy version, try recreating the now-famous Meghan Markle skillet pasta. While the official royal recipe was never revealed in full, internet sleuths have suggested you throw halved cherry tomatoes, slivered garlic, dried spaghetti, water, a splash of stock, red pepper flakes and a bit of oil into your pan.
Bring it to a boil, then simmer and stir until the pasta is al dente and the sauce has thickened into a gorgeous tomato-garlic dream. Finish with fresh basil and a sprinkle of Parmigiano (or not, if you’re keeping it plant-based).
It’s simple, satisfying and oh so sophisticated and sure to make you feel like the Queen of quick carbs - even if tucking in, in a pair of trackies.
