One-Pan Pasta {this recipe is *brilliant*}

I finally got around to reading the June Issue of Martha Stewart Living, and I learned a skill that I wish I'd learned 25 years ago:  the simplicity of one-pan pasta!  :D

The recipe was included in the Kitchen Wisdom article, and I must admit that I was skeptical before trying it.

Check it out:

This is all you need for the One-Pan Wonder....

INGREDIENTS:

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large (I used quartered plum 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

2 t salt

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Coarse salt and freshly ground pepper, to taste

DIRECTIONS:

STEP 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.

STEP 2

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

NOTE:  I used shaved parmesan as a garnish.  This dish is spicy, so you might want to reduce the red-pepper flakes if you don't like hot dishes.

Everything in the pan, ready to go!

I removed the basil before serving.  The sauce is surprisingly creamy and delicious!

I served the dish with crusty Italian bread and olive oil.

Yummeh for the tummeh  :D

Let me know if you try it!

Until next time...

Blessings!

Ricki Jill