Throw It All In the Pot Pasta

By Mother_Daniel

Throw it all in the pot, INCLUDING the uncooked pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Ingredients

• 12 oz. linguine (3/4 of a 16-ounce box – Also, use regular old linguine or regular old
• spaghetti, not spaghettini, angel hair or quinoa pasta, as they have shorter cooking times.)
• 12 oz. cherry or grape tomatoes (about 3/4 of a pint), washed and halved
• 1 red onion, thinly sliced (about 2 cups)
• 4 cloves garlic, peeled and thinly sliced
• 2 t. sea salt
• 1/4 t. freshly ground pepper
• 1/2 t. red pepper flakes
• 2 sprigs basil (leaves only), plus some extra torn leaves for garnish
• 2 T. extra virgin-olive oil
• 4 1/2 cups water
• Freshly shredded parmesan cheese for topping the pasta

Details

Preparation time 10mins
Cooking time 30mins
Adapted from marinmamacooks.com

Preparation

Step 1

Let the water come to a full boil. You will see bubbles on the side of the pan at first, but wait until you see bubbles all over the pan.
Once your water comes to a full boil, set your timer to 9 minutes.

Stand by the stove and using tongs, lift and move the pasta around every so often so that it doesn't stick to the bottom of the pan. (Check your pasta around 7 minutes to see where it’s at, as some pastas cook up quicker than others.)

You will notice that most of the water is evaporating and getting thicker, and everything is starting to cook down like the tomatoes and the onions.

Test the pasta at 9 minutes and it should be al dente!

Turn off the heat and give the pasta a few quick tosses. There will be some liquid at the bottom of the pan, but don't fret, the liquid will thicken up and turn into a sauce.

Serve large bowls and top with some Parmesan cheese and fresh basil.

(recipe originally from Martha Stewart Living)