Martha Stewart's One-Pan Pasta

By blum099

Ingredients

• 12 12
• ounces linguine
• 12 12
• ounces cherry or grape tomatoes, halved or quartered if larg
• 1 1
• onion, thinly sliced (about 2 cups)
• 4 4
• cloves of garlic, thinly sliced
• 1/2 1/2
• teaspoon red pepper flakes
• 2 2
• sprigs basil, plus torn leaves for garnish
• 2 2
• tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground black pepper
• 4 1/2 4 1/2
• cups water
• Freshly grated Parmesan cheese, for serving

Details

Adapted from food52.com

Preparation

Step 1

How? You pile dry pasta, a measured amount of water, and a few flavoring agents into a skillet, then boil the liquid away. The ratios are perfect for cooking the pasta and sauce at once, without risking too-soft (or too-crunchy) noodles, or leaving a watery puddle behind.

The only thing you need to remember to do is futz with the pasta now and again with tongs or a fork, to keep it from cooking into a brick of linguine.


Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine 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 and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.