One-Pot Wonders

Friday Night Macaroni

May  3, 2019
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
  • 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
  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!

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