One pan means there’s no hassle to pre-sauté your onions, no need to roast your tomatoes and no need to drain your pasta. Say what? Pasta that doesn’t need to be drained? That’s right. As the pasta cooks, it absorbs the water as well as all the flavors from the fresh ingredients. Less than 15 minutes of cook time and only one pan to clean up means more time for you to enjoy your delectable dish. Even your Italian grandmother will be asking for seconds.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
12-oz cherry or grape tomatoes, sliced in half
1 yellow onion, thinly sliced (about 2 cups)
5 cloves garlic, thinly sliced
¾ teaspoon red pepper flakes
2 sprigs basil, plus torn leaves for garnish
2-3 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 ½ cups water
Freshly grated Parmesan cheese, for serving
1. Slice the onion and garlic cloves thinly. Cut tomatoes in half or in quarters if large. Set aside.
2. Measure out your pasta. Make sure you’re using about 12-oz (¾ box). You can measure this by touching your thumb and forefinger together creating an “O”. The amount of pasta that fits into this circle is about how much you need.
3. In a large skillet combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper and 4 ½ cups water. If you do not have a skillet, this recipe will work just fine using a large pot.
4. Bring the water to a boil over high heat, keeping the pan uncovered so some of the water can evaporate. Turn pasta frequently with tongs to allow the flavors to melt together. You can begin turning when the pasta has softened enough (after about 3 minutes).
5. Cook until pasta is al dente and water has nearly evaporated. This will be about 9 minutes after boiling has begun.
6. Season to taste with salt and pepper. If you are willing to share, divide among 4 bowls. Drizzle with olive oil and grated Parmesan cheese. Then add more because who doesn’t love cheese? Finally, garnish with basil. Now it’s Instagram worthy.
This dish has been modified from its original recipe featured in April 2013 Martha Stewart Living Magazine.
Looking for more? Check out these quick pasta dishes: