One-Pot Pasta

By MaryEllen

Serve with lots of fresh parmesan and fresh cut basil. I can't wait to eat the leftovers tomorrow.

Ingredients

• 12 oz. spaghetti
• 12 oz. cherry or grape tomatoes – halved
• 1 yellow onion – thinly sliced
• 4 cloves garlic – thinly sliced
• 1/2 tsp red pepper flakes
• 3 basil leaves, plus more torn ones for garnish (you could use dried basil instead)
• 2 TBS olive oil
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• 2 tsp salt
• fresh cracked pepper
• Freshly grated Parmesan cheese, for serving

Preparation

Step 1

Place all ingredients (except for the Parmesan) into a medium sized pot/pan. I didn't use the grape tomatoes, but a 28 oz. can of petite diced tomatoes, juice and all and then added 1 full can of water. I used a Dutch oven just to make sure it wouldn't splash out. Bring to a boil and cook for roughly 9 mins (or until pasta is tender). Toss with tongs throughout the cooking process.