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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
I adapted this recipe from Martha Stewart's One-Pan Pasta so that I could use fresh pasta. I find that I can digest fresh local pasta so much better than the dried stuff that you get in the store. I used tomatoes on the vine for my version but think that cherry tomatoes would work better. I omitted both the red and black pepper during the cooking to make the recipe more suitable to kiddo's palates. —Chelsea Titus
Ingredients
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16 ounces
Fresh Linguine
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12 ounces
tomatoes
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1
onion, thinly sliced
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4
cloves of garlic, thinly sliced
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2 sprigs
basil, chopped
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2 tablespoons
extra-virgin olive oil
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Coarse Salt
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4 cups
water
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Freshly grated Parmesan cheese, for serving
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Red and Black Pepper, to taste
Directions
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Combine tomatoes, onion, garlic, basil, oil, 2 teaspoons salt and water in a large skillet.
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Bring to a boil over high heat. Boil for 5 minutes.
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Add fresh pasta. Keep heat on high. Stir and turn pasta frequently with tongs until the water has almost evaporated and you have a nice sauce.
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Add Parmesan, then season to taste with salt and pepper. Add basil for garnish if you're feeling fancy.
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