One Pan Pasta

Last nights one pan pasta was good, for a quick easy pasta dinner that only dirties one dish.

The fresh basil gave it a light fresh taste. I would have added more basil and tomatoes, but over all it was good.  Scott not being a big fan of pasta (I know what's wrong with him, how can you not love pasta), said it was sort of bland, he would have added more garlic, salt and pepper.

The one thing I did not like about it was the pasta water that was left in the pan. I drained the extra water (not a big fan of soupy pasta) and added a little more olive oil.

Overall this was a: Pintrest Success

Ingredients

• 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
• 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

Directions

1. Step 1

   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. 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.

2. Step 2

   Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

*Recipe courtesy of www.marthastewart.com