Author Notes: This pasta cooks entirely in one pan (without boiling water first) and makes its own sauce, all in about 9 minutes. Adapted slightly from Martha Stewart Living (June 2013) —Genius Recipes
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves of 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
- Freshly ground black pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
- 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 (the linguine should lay flat).
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.
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