Thursday, July 11, 2013

One-Pan Pasta Recipe

At a tiny restaurant in the Puglia region of Italy, we saw a chef place dried pasta in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of extra-virgin olive oil, and then cook everything together. It has been one of our "back-pocket" recipes ever since: Once the water has boiled away, you are left with perfectly al dente pasta in a creamy sauce that coats every strand.


 12 ounces linguine
 12 ounces cherry or grape tomatoes, halved or quartered if large
 1 onion, thinly sliced (about 2 cups)
 4 cloves garlic, thinly sliced
 1/2 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
 4 1/2 cups water
 Freshly grated Parmesan cheese, for serving

1. 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.

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

Credits: Martha Stewart Living, June 2013

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