One Pan Pasta

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I recently came across this One Pan Pasta Recipe from Martha Stewart thanks to an email I received from Food52 (great foodie site).

This seemed like a perfect quick prep meal, but I had my reservations about putting EVERYTHING in the pot then only cooking it about 9 minutes..

I'm hear to tell you - it works! And it tastes great.

The water boils down and turns into a rich, almost buttery, sauce infused with tomato, garlic, onion and fresh basil. I think where the butter like flavor comes in is a combination of the extra virgin olive oil and the starches in the pasta water.

I highly recommend giving this a try.

What you'll need

• 12 ounces linguine

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 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

• Coarse salt

• Freshly ground black pepper

• 4 1/2 cups water

• Freshly grated Parmesan cheese, for serving

 How to make it

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 (the linguine should lay flat).

2. Crank the heat to high. Bring to a boil. Frequently stir and turn pasta until it's al dente and the water has mostly evaporated - approx 9 minutes.

3. Season to taste with salt and pepper. Garnish with fresh basil. Serve with olive oil and Parmesan.

NOTE: Taste before adding any finishing olive oil.. I normally drizzle some on before serving, but we didn't need any extra oil in this case.

Give it a try sometime and let me know what you think about it!