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
What You'll Need
canned crushed tomato
onion, thinly sliced
garlic cloves, thinly sliced
extra-virgin olive oil
freshly ground pepper
red pepper flakes
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.
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.
Remove from heat and add the butter. Stir to combine until silky.