One-Pot Wonders

Friday Night Macaroni

by:
May  3, 2019
0
0 Ratings
Photo by Amanda
  • Prep time 15 minutes
  • Cook time 15 minutes
  • 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

What You'll Need
Ingredients
  • 4 ounces cherry tomato
  • 4 ounces canned crushed tomato
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 sprigs fresh basil
  • 4 cups water
  • course salt
  • freshly ground pepper
  • 1/2 teaspoon red pepper flakes
  • grated parmesan
  • 12 ounces linguine
Directions
  1. 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.
  2. 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.
  3. Remove from heat and add the butter. Stir to combine until silky.
  4. Serve with lots of Parmesan cheese!

See what other Food52ers are saying.

0 Reviews