Summer One-Pot Pasta

I have a love-hate relationship with cooking in the summer.  I love the salads, fresh fruits and vegetables, and lightness of food in general in the summer.  But I never want to come in from the fresh air and spend a lot of time preparing meals!  Especially when it's hot out.  This one-pot pasta was a total hit because it was SO easy and SO fast AND it tasted fantastic!  I can't wait to make it with tomatoes fresh from our garden (fingers crossed my kids don't eat them all off the plant before I can use any!).  We did use our own basil and it was tasty!  You literally throw everything in the pot with the pasta and water to cook, and it makes it's own flavorful sauce and is ready in minutes.  If we had a gas stove it would be even faster, because the longest part was just waiting for the water to boil.  Next time you find yourself needing something for dinner quickly, try this out!



*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!

One-Pot Pasta

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