This recipe, adapted from Martha Stewart, cooks up pasta and sauce in the same pan for a streamlined dinner.
By Sara Clevering
Author: Sara Clevering, adapted from Martha Stewart Living
Recipe Type: Main
- 12 ounces linguine (or other pasta)
- 12 ounces chopped tomato (if using cherry or grape tomatoes, halve or quarter depending on size).
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- ½ teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4½ cups water Freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ 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.