Penne with Tomato & Basil Recipe
You won’t believe it till you try it: Cook linguine in water with tomato, basil, and garlic thrown right in the same pot. Let the water boil away, and you have pasta in a delectable sauce.
Servings: 4
Ingredients
- 12 ounces linguine or penne
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ teaspoon red pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4½ cups water
- Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
- In a large sauté pan, combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and the water; bring to a boil over high heat. Cook pasta, stirring frequently with tongs, until al dente and water has nearly evaporated, about 9 minutes.
- Season with salt and pepper, and garnish with torn basil. Serve with oil and cheese.
Notes
Reprinted from One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. Copyright © 2014 by Martha Stewart Living Omnimedia. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.
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