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Prep time
15 minutes
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Cook time
15 minutes
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Serves
3-4
Author Notes
This is an adaptation of Martha Stewart's One-Pan Pasta. I used 4oz cherry tomatoes and 4oz crushed tomatoes. I had extra crushed tomatoes from a previous recipe so I added them to this recipe and reduced the amount of fresh tomato. Because of the crushed tomatoes I only used 4 cups of water. I only used 1/2 an onion. I also added 2 tablespoons of butter, added off the heat. —Amanda
Ingredients
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4 ounces
cherry tomato
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4 ounces
canned crushed tomato
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1/2
onion, thinly sliced
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4
garlic cloves, thinly sliced
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2 tablespoons
extra-virgin olive oil
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2 sprigs
fresh basil
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4 cups
water
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course salt
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freshly ground pepper
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1/2 teaspoon
red pepper flakes
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grated parmesan
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12 ounces
linguine
Directions
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Combine linguine, tomatoes, crushed tomatoes, onion, garlic, basil, olive oil, red pepper flakes, and salt & pepper in a straight-sided skillet - the linguine should lay flat. You might need to break the linguine to fit it in the skillet.
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Bring to a boil over high heat. Stir this bubbly mixture frequently with tongs until pasta is al dente, about 10 - 12 minutes. You should be left with a small amount of liquid sauce.
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Remove from heat and add the butter. Stir to combine until silky.
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Serve with lots of Parmesan cheese!
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