From garden to table. I picked every ripe cherry tomato I could find out in the garden today, along with a couple stalks of basil from plants that have grown wild. Which inspired me to try one of those “one pan pasta” meals I’ve read about. I didn’t believe it was as easy as it sounded: an entire meal, made in one pan, under 10 minutes. The closest meal I know how to make, in one pan, under 10 minutes is Ramen Noodles (and that’s not exactly a meal to be bragging about making). But this recipe really is as simple as it’s name.
One Pan Pasta adapted from Food52
12 ounces linguine
4 1/2 cups water
12 ounces cherry tomatoes, halved
2 small onions, thinly sliced (about 1 cup)
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
10 basil leaves, chiffonade, plus extra for garnish
2 tbsp extra-virgin olive oil
2 tsp salt
1/4 tsp ground black pepper
parmesan cheese, for serving
METHOD combine first 10 ingredients in a large straight-sided skillet, with the linguine laying flat in the pan. Bring to ingredients a boil over high heat. Boil mixture, turning the pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 10 minutes. Season to taste with salt and pepper, garnish with extra basil and serve with parmesan.
NOTE the pasta will result a silky, creamy sauce during the boiling method.