The only predictability in life is its unpredictability
Some time back I tried a 1-pot pasta dinner and it was pretty good, you know one of those dump, simmer and serve type things, but it was a lot and we ate out of that pot of pasta for a few days. I came across another similar recipe on Food 52 and decided that it was perfect for two as a quick dinner or four as a “primo” course. Very adaptable as far as the herbs go as I tossed in some fresh thyme, 1 bay leaf, and fresh oregano along with the fresh basil. I halved the original recipe…
A great dish if you have an overload of cherry or grape tomatoes. For me, a final healthy dose of freshly grated parm and Romano cheeses and pinches of red pepper flakes. Serve with a garden salad and garlic bread.
- 12 ounces linguine
- 12 ounces grape tomatoes, halved
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves of 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
- 3 sprigs fresh thyme
- 1 small bay leaf, fresh if possible
- several fresh oregano leaves
- Coarse salt
- Freshly ground black pepper
- 4 1/2 cups water-half the recipe, half the water
- Freshly grated Parmesan and Romano cheese, for serving and pinches of red pepper flakes
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, herbs, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.