One-Pan Pasta

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Here is a guest post from my sister-in-law, Rhonda, from Colchester, UK. PS – I saw this recipe several weeks ago and thought it sounded crazy!

I get the Martha newsletter sent via e-mail and yesterday (or maybe the day before) there was a recipe for One Pan Pasta.  Although it sounded blindingly easy and like it could never work, ever a glutton for punishment, I tried it.  Not only did it work, it was absolutely delicious.  The starch from the pasta must be what turns the other ingredients into a sauce.  Anyway, the beauty is the one-potness of it, so you don’t even need to get a colander dirty.  It also strikes me as the sort of recipe that would be a good starting point for adding other things, like some bacon or a handful of peas, etc.  Managed a before picture, but not an after.

One Pan Pasta

One-Pan Pasta

Serves 4

12 oz linguine
12 oz cherry or grape tomatoes, halved or quartered if large
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 Tbs extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

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

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

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