-
Prep time
10 minutes
-
Cook time
8 minutes
-
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
Continue After Advertisement
Ingredients
-
6 ounces
whole grain thin spaghetti
-
2 tablespoons
tomato paste
-
1 cup
Small diced onion
-
1 cup
onion, diced small
-
4
sun dried tomatoes, chopped small
-
1/8 cup
pine nuts
-
2 tablespoons
sun dried tomato paste
-
1
large shallot, thinly sliced
-
1/4 teaspoon
red pepper flakes
-
2 tablespoons
olive oil
-
1 1/4 cups
red cherry tomatoes, halved
-
Kosher salt
-
freshly ground black pepper
-
2
sprigs of fresh basil, plus more more torn basil for serving,
-
1/4 cup
Italian parsley, chopped small
-
freshly ground pecorino Romano cheese
-
2 cups
water
-
2
large garlic cloves, chopped small
Directions
-
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.,
See what other Food52ers are saying.