One-Pan Pasta

A few weeks ago we had a mini-dinner catastrophe.  The main ingredient in my planned dinner had spoiled in the fridge.  With two small kids at home and 30 minutes until dinner time, heading out to the grocery store to find a replacement was not a viable option.  Luckily, I found this recipe for an incredibly quick meal based entirely on ingredients I had on hand.  It was a last minute life saver and a total hit.  I did make one small change, and used 2 cups chicken broth (that I had on hand) in place of 2 cups of the cooking water.  It was a good addition, but the dish probably would have still been good either way.

One-Pan Pasta

Ingredients

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

Directions

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.

Original link:
http://www.marthastewart.com/978784/one-pan-pasta