One-Pot Wonders

Easy Toasted Pasta with Tomatoes

May  5, 2019
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  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

Martha Stewart's One-Pan Pasta is delicious and is a fan favorite for good reason. Its simplicity coupled with minimal cleanup makes for easy dinners. What it misses is a floral note and a bit of fullness of flavor. So, this recipe adapts Stewart's by combining an unusual pasta technique with the addition of lemon zest, providing a nuttiness and brightness to the sweetness of the tomatoes and onions. The brilliant technique remains untouched.

Also delicious with shrimp. Add peeled and deveined shrimp during the last 4 minutes of cooking and toss until cooked through for a seafood boost. —Ellen Guss Swanson

What You'll Need
  • 3/4 pound linguine, toasted (instructions below)
  • 12 ounces mixed grape and sungold tomatoes, halved
  • 1 sweet onion, thinly sliced on the vertical
  • 4 cloves of garlic, gently smashed and thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 3 large sprigs of basil, whole
  • 4 cups unsalted chicken broth
  • 1 tablespoon cold, unsalted butter
  • 1/4 cup basil leaves, chiffonade
  • zest of one lemon
  • freshly grated parmesan cheese
  1. Prepare tomatoes, onions, and garlic cloves and set aside.
  2. Prepare the pasta. First, break pasta into 2-inch lengths by breaking in half and then half again.
  3. Heat olive oil in large straight sided skillet until it is shimmering. Add the uncooked, broken pasta to the oil and toss it constantly over medium heat as it toasts and develops a warm, golden tone, about 4 minutes.
  4. Create a small well in the middle of the toasted pasta and add the sliced garlic and crushed red pepper flakes. Stir with the pasta for about 1 minute until it releases its aroma.
  5. Add tomatoes, sliced onions, basil sprigs, a healthy pinch of salt, and about a 1/4 teaspoon of freshly ground pepper (10 turns of the pepper mill). Pour in the chicken broth.
  6. Increase the heat to high and bring to a boil. Boil the mixture, stirring frequently until the pasta is al dente and the broth is nearly evaporated, about 10 minutes. The sauce will thicken slightly upon standing.
  7. Off the heat, and stir in one tablespoon of butter and the lemon zest.
  8. Top each portion with the chiffonade of basil and a healthy amount of fresh grated parmesan. Drizzle with olive oil and season to taste with salt and pepper.

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