Monday, July 29, 2013
Summer One-Pot Pasta
*I actually used 16 oz. of thin spaghetti and it worked great - you may need to add a bit more water and reduce the cooking time if you do this. If you use the linguine as it calls for, just follow the recipe as is. And I know 2 cups of onions sounds like a lot, but it gives it great flavor!
12 oz. linguine*
12 oz. cherry or grape tomatoes, halved
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes
2 sprigs (about 10 leaves) basil, chopped, plus more for serving
2 T. olive oil
4 1/2 c. water
coarse salt and freshly ground black pepper
freshly grated Parmesan cheese, for serving (optional)
Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture (uncovered), stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper. Garnish with additional basil and serve with Parmesan cheese.
Source: Slightly adapted from Martha Stewart