I visited our local farmer's market for the first time this summer in search of fresh tomatoes, and as is often the case, I came home with more than tomatoes. In fact, I picked up some fresh ingredients for this one pot pasta dish. I first saw the recipe in Martha Stewart Living Magazine while in the doctor's office waiting room. I later looked it up online and decided I had to try it. It is soooo delicious and easy. Really, all it takes is one pan. How easy!
One Pot Pasta
12 ounces linguine (I used spaghetti)
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes (the original recipe calls for a 1/2 tsp, but I thought that was too spicy)
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, 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, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.