I am here to tell you about a recipe for pasta that you cook in one pan. One pan, people! Dried noodles, sauce ingredients, water—they all get thrown into a big pan and boiled for less than 10 minutes. You end up with a totally delicious dinner, and a party trick.
I like the recipe because it allows you to get dinner on the table in less than 20 minutes. It is also fun for the cook. That first time you make it you wonder if it will all come together. Is this even possible? Then, the noodles begin to soften, the liquid reduces into a creamy sauce, and you know you've got a winner. The real brilliance of the recipe is that by cooking the noodles with the sauce, they absorb so much more flavour than a pot of salted water could ever provide.
Salt is your friend in this dish, don’t skimp! You need a big skillet, big enough for the linguine to lie flat across the bottom.
· 12 ounces linguine
· 12 ounces cherry or grape tomatoes, halved or quartered if large
· 1 onion, thinly sliced (about 2 cups)
· 6 cloves garlic, thinly sliced
· 1/2- 3/4 teaspoon red-pepper flakes
· 2 sprigs basil, plus torn leaves for garnish
· 2-3 tablespoons extra-virgin olive oil, plus more for serving
· kosher salt and freshly ground pepper
· 4 1/2 cups water
· Lots of freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher 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.