This is a variation on Martha Stewart's One-Pan Pasta recipe, for when fresh cherry tomatoes are not in season and/or you'd rather use canned tomatoes. The portions are reduced to serve 2 rather than 4. I was skeptical, but since the proportion of liquid stays about the same, it worked very well and still had the starchy benefits of the original, with the same cooking time. Just keep an eye on it to make sure it doesn't burn and to add more liquid if necessary. Sauté the onions and garlic in olive oil first for a richer flavor. —Holly
1 1/2 cups
water, plus more if needed to thin sauce
dry red wine, to taste or as needed to thin sauce (optional)
freshly grated Parmesan cheese, for serving
Combine pasta, canned tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and pepper to taste, and water in a large straight-sided skillet (the pasta should lay flat)
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente (about 9 minutes). If sauce thickens too much or starts to stick to the pan, add more water or red wine as needed to thin the sauce and prevent burning.
Season to taste with salt and pepper and garnish with basil and Parmesan cheese. Divide among 2 bowls, or serve straight from the pan.