One Pan Pasta

One Pan Pasta

This is a recipe from the June 2013 edition of Martha Stewart LIVING.  I am visiting with our daughter Barbara.  This dish had appeal but we wondered how this unconventional method of preparation would result in a tasty pasta dish.  It was very delicious and would prepare it again!

Ingredients:

12 ounces linguine

12 ounces cherry or grape tomatoes

1 onion thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 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

4 1/2 cups water

Freshly grated Parmesan cheese for serving

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Directions:

 Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil and 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 tuening pasta frequently with tongs, until pasta is al-dente and water has nearly evaporated, about 9 minutes.

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Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil.  Serve with oil and Parmesan.