Now who wouldn’t love a recipe using only one pan?! And topping it off dining alfresco…
Originally adapted from Martha Stewart, what I have for you today is a simple, no fuss, no mess pasta dish. Have you got 30 minutes? Well then, let’s get started!
- 16 ounces (1 box) angel hair -or- linguine pasta
- 12 ounces heirloom variety (or cherries) tomatoes, halved or quartered.
- 1/2 onion, thinly sliced (about 1 cup)
- 4 cloves of 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 (for this recipe I use Winter Hill’s Garlic First Cold Pressed Olive Oil)
- Kosher salt
- Freshly ground black pepper
- 4 1/2 cups water
- Freshly shaved 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 (the angel hair -or- linguine should lay flat).
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 8 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and shaved parmesan. Anchovies on the side (as shown) is optional. Also perfect with a side of my homemade, oven-broiled cheesy garlic bread ( as shown).