This is an easy, weeknight pasta dish based on Martha Stewart's One-pan Pasta featuring whole grain thin spaghetti. This pasta is a bit spicy, but great tasting. I feel that there isn’t enough dinners for two although there are many singles and couples out there who need an easy weeknight pasta dish, too. —Joyhartz
whole grain thin spaghetti
Small diced onion
onion, diced small
sun dried tomatoes, chopped small
sun dried tomato paste
large shallot, thinly sliced
red pepper flakes
1 1/4 cups
red cherry tomatoes, halved
freshly ground black pepper
sprigs of fresh basil, plus more more torn basil for serving,
Italian parsley, chopped small
freshly ground pecorino Romano cheese
large garlic cloves, chopped small
In This Recipe
1. Heat 1 tbs of olive oil in 12” straight-sided pan.
2. Add shallot, garlic, sun dried tomato paste and pine nuts. Cook for 2 mins. Add chopped tomatoes, red pepper flakes, marjoram, basil and 1 ts. salt and dash of pepper to pan and stir pushing all ingredients to each side of pan.
3. Lie pasta flat in middle of pan. Add water and bring to a boil over high heat. Stir mixture, turning frequently with rubber spatula or tongs until pasta is al dente and water is mostly evaporated, about 5 or 6 min (depending on brand of pasta).
4. Season with salt and pepper to taste. Divide between 2 bowls, garnish with chopped parsley and torn basil leaves. Drizzle with olive oil and serve with grated pecorino Romano cheese.,