one pan pasta

Recipe adapted from Martha Stewart

12 ounces linguine {I used fettucine 🙂}
12 ounces cherry or grape tomatoes, halved or quartered if large {cherry tomatoes are too expensive at the moment so I used a couple normal tomatoes – not quite the same, but cheaper.}
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes {Used chilli powder instead.}
2 sprigs basil, plus torn leaves for garnish {Substituted basil pesto + fresh mint-basil leaves. Our basil plant died 😦}
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

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.

This pasta is okay. It’s not amazing. I had to do a lot of work post-al dente stage to make the pasta taste good. I still prefer to make the pasta and sauce separately, as I think you get much more flavour that way. Still, this was very quick and easy – and there was only one pan to wash! I also added some zucchini, because we had one and I felt like it. Pro tip: grate all your vegetables, even the onion. The end result is much finer – and it’s just easier anyway.


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