One-Pan Pasta

From the kitchen of Jenny Betts

This was adapted from a recipe in Martha Stewart Living, that was sourced from a trip to Puglia, so we have Italy to thank for this great pasta recipe!

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Ingredients:

12 oz. linguine

12 oz. cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

6 cloves garlic, thinly sliced

1/2 - 3/4 t. red pepper flakes

2 sprigs fresh basil, plus torn leaves for garnish

2 - 3 T. olive oil, plus more for serving

coarse salt and black pepper

4-1/2 c. water

Parmesan cheese, grated fresh for serving

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Directions:

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 1/4 t. salt, 1/4 t. pepper and water in a large straight-side skillet.

Bring to a boil over high heat.

Boil mixutre, sitrring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, 9 minutes.

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

Serve with fresh Italian olive oil and freshly grated parmesan cheese.

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Notes from the chef:

We also make this with mushrooms and/or spinach.