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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
We loved the original recipe not only for its convenient one-pan/single-step process but also for the delicious result. Preserving a small bit of sauce enhances that wonderful creamy texture of the final product. This minor variation with anchovies adds a subtle but effective fishy taste to the amalgam of the onion and tomato flavors. Of course, if you want more zest, increase the anchovy content. Seriously, this is the best meal-in-a-hurry pasta you can cook. —Arvind Jaggi
Ingredients
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12 ounces
Thin spaghetti ( #3) or linguine
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12 ounces
Cherry or grape tomatoes, halved
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1
White onion, thinly sliced
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4
Cloves of garlic, smashed and chopped
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1 teaspoon
Anchovy paste
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3/4 teaspoon
Red-pepper flakes
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12-14
Basil leaves, torn
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2 tablespoons
Extra Virgin Olive Oil
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1/4 teaspoon
Black pepper
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4 1/2 cups
Water
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1 teaspoon
Coarse salt
Directions
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1. Heat 2 tablespoons of olive oil in a wide-bottomed pan, lower heat and sauté garlic and anchovy paste for a minute
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2. Add pasta, tomatoes, onion, red-pepper flakes, half the basil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the spaghetti or linguine should lay flat).
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3. Bring to a boil over high heat. Reduce heat, stirring and turning pasta frequently, until pasta is al dente and water has nearly evaporated. Shut off heat when a few tablespoons of liquid remain and turn/mix well
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4. Season to taste with salt and pepper, divide among 4 bowls, and garnish with remaining basil. Serve with olive oil and Parmesan
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