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Prep time
10 minutes
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Cook time
8 minutes
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Serves
2
Author Notes
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
Ingredients
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6 ounces
whole grain thin spaghetti
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2 tablespoons
tomato paste
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1 cup
Small diced onion
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1 cup
onion, diced small
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4
sun dried tomatoes, chopped small
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1/8 cup
pine nuts
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2 tablespoons
sun dried tomato paste
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1
large shallot, thinly sliced
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1/4 teaspoon
red pepper flakes
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2 tablespoons
olive oil
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1 1/4 cups
red cherry tomatoes, halved
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Kosher salt
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freshly ground black pepper
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2
sprigs of fresh basil, plus more more torn basil for serving,
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1/4 cup
Italian parsley, chopped small
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freshly ground pecorino Romano cheese
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2 cups
water
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2
large garlic cloves, chopped small
Directions
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1. Heat 1 tbs of olive oil in 12” straight-sided pan.
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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.
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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).
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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.,
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