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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
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
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Ingredients
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8 ounces
fettuccine
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14 ounces
canned crushed tomatoes or tomato sauce (1 1/2 cups)
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1
small onion, thinly sliced (4 oz)
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4
cloves of garlic, thinly sliced
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1/4 teaspoon
red pepper flakes
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2
sprigs basil, plus torn leaves for garnish
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1 tablespoon
extra-virgin olive oil
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coarse salt
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freshly ground black pepper
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1 1/2 cups
water, plus more if needed to thin sauce
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dry red wine, to taste or as needed to thin sauce (optional)
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freshly grated Parmesan cheese, for serving
Directions
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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)
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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.
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Season to taste with salt and pepper and garnish with basil and Parmesan cheese. Divide among 2 bowls, or serve straight from the pan.
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