One Pot Pasta with Fresh Tomatoes and Basil
recipe slightly adapted from Martha Stewart
Yield: 4-6 servings
12 ounces spaghetti, linguini or fettucini *
1 large onion, very thinly sliced, about 2 cups
4 - 6 garlic cloves, very thinly sliced
12 ounces or 3 cups grape tomatoes, halved
10 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
Topping: Freshly grated Pecorino Romano or Parmesan cheese, several basil leaves thinly sliced
Combine
all ingredients in a straight sided large skillet or pot. Bring to a
high boil and then reduce heat just enough to keep it boiling without
splattering you as you stir and toss it constantly with tongs for about
8-10 minutes. The water and tomatoes will reduce down and the pasta will
release starches that thicken it and make it creamy.
Do
not wait for all of the liquid to evaporate. Taste the pasta as it
finishes cooking. When it has softened to your liking remove from the
heat. Taste and adjust salt and pepper if needed. Scoop into serving
bowls and top with fresh cheese and additional basil. Enjoy!
* I used gluten free, brown rice fettucini noodles and they worked just as well as traditional pasta.
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