One Pan Pasta

By mirelsonp

Recipe source: A. Chef's Studio | Kelly Baxley

Ingredients

• 12 oz. linguine
• 12 oz. cherry or grape tomatoes, halved or quartered if large
• 2 tsp. tomato paste
• 1 onion, thinly sliced (about 2 cups)
• 4 cloves garlic, thinly sliced
• 1/2 tsp. red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2 Tbsp. extra-virgin olive oil, plus more for serving
• Coarse salt
• Freshly ground pepper
• 2 cups water
• 2 cups low sodium chicken stock
• Freshly grated Parmesan cheese, for serving

Preparation

Step 1

1. Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided 12-inch skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently wit tongs, until pasta is al dente and liquids have nearly evaporated, about 9 minutes.

2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and grated Parmesan cheese.