20 Minute One Pot Pasta with Fresh Tomatoes and Basil
Recipe slightly adapted from and with thanks to Martha Stewart
Servings: 4-6 servings
Ingredients
12ouncesspaghettilinguini or fettuccine *
1large onionvery thinly sliced, about 2 cups
4 - 6garlic clovesvery thinly sliced
12ouncesor 3 cups grape tomatoeshalved
10basil leavestorn in half
2tablespoonsolive oil
1/2teaspoonred pepper flakes
2teaspoonskosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
4 1/2cupswater
Topping: Freshly grated Pecorino Romano or Parmesan cheeseseveral basil leaves thinly sliced
Instructions
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 fettuccine noodles and they worked just as well as traditional pasta.