You know that feeling when you get home and want nothing to do with cooking? Yah, me to.
For Christmas, I received the Martha Stewart One Pot Cook Book and in searching for a quick and easy dinner option, I came across this One Pan Pasta. I immediately recognized it from a feature in Martha Stewart Living at some point, and wrote down all of the ingredients to make it, which (thankfully) is not very many.
This pasta is not only incredibly easy to make (put it all in a pan), it is incredibly delicious. I love a simple pasta dish, and when the ingredients are fresh, the taste is on a whole other level. Also, if dinner can be prepared and ready in under 20 minutes, I am a happy camper. The best endorsement this recipe received was from my boyfriend – “this is going to need to be a staple.” Music to my ears!
One Pan Pasta
From Martha Stewart’s One Pot Cookbook
- 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 (I used a bit more because I like the heat)
- 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
- Combine all ingredients except the parmesan in a large straight walled fry pan. Turn heat to high and bring to a boil and continue cooking, stirring or tonging pasta regularly, until most of the water is evaporated and pasta is al dente. This takes about 9 minutes
- Divide among 4 bowls, and liberally sprinkle fresh cheese on the pasta. Garnish with basil and olive oil.