One-Pan Pasta

Hard to believe how good this One-Pan-Pasta is. Chef recommended from the Puglia region of Italy. We're back from a wonderful vacation in Maine, and I wanted something easy for our first dinner back home. I saw this in Martha Stewart Living magazine in 2013 and we really enjoyed it so I had to share again. Once I get the laundry done, mail opened, and vacation photos uploaded, I will share some vacation photos with you.  

INGREDIENTS

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered 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 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

 DIRECTIONS

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.