Recipe from Marthastewart.com.
- 12 oz. linguine
- 12 oz. cherry or grape tomatoes halved or quartered
- 1 onion thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 2 sprigs basil
- 2 tbsp extra virgin olive oil
- Coarse salt and fresh ground pepper
- 5 cups water
- Fresh grated Parmesan cheese
- Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 tsp salt, ¼ tsp pepper, and water in a deep saute pan.
- Bring to a boil over high heat.
- Boil mixture, stirring frequently until pasta is al dente and water has nearly evaporated, about nine minutes.
- Season to taste with salt and pepper. Divide to serve, top with basil, oil, and Parmesan.
I’d like to start by stating this is not my picture of the one-pan pasta. This picture is so much more beautiful—look at those colors all in one pan! That picture is one of the reasons why I was drawn to this recipe. And the simplicity; it’s such a quick, easy dish and is so versatile, you can kind of do whatever you want with it and make it completely your own. I stayed as close to the recipe as possible, however added less onions. Two cups of onions in that pan looked like way too much. For next time, I would definitely add more basil, lots and lots of basil. The flavor was decent, but I was really missing a sauce and wishing this was more cream-based. So I would also try and make this pasta a bit saucier next time!