Ingredients 12 ounces linguine 12 Ounces Cherry or Grape Tomatoes, halved or quarter, if large 1 Onion, thinly sliced, about 2 cups 4 Cloves Garlic, thinly sliced 1/2 Teaspoon Red Pepper Flakes 2 Sprigs Basil Plus Torn or Garish 2 Tablespoons Extra Virgin Olive Oil Coarse Salt and Freshly Ground Pepper 4 1/2 Cups Water Freshly Grated Parmesan Cheese, for Serving
Instructions 1. 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. 2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Description This has everything in one pot, and it can be on the table in about 20 minutes from start to finish
Servings
4
Notes I had to try this because it was hard to believe that I could put everything in the pot and come out with something edible. Well, it is fantastic! It will become a staple. It has an almost risotto effect as the water is absorbed into the pasta. I think other vegetables could be added. I also suggest a cooked protein towards the end to just be heated or I think shrimp added halfway through would be sensational.
Source Martha Steward
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