A Fabulous Recipe
If you cook, you need this classic recipe in your arsenal because it’s so easy and delicious. Make it once following the recipe, and then experiment with the ingredients. Adapted from a recipe by Martha Stewart
One-Pan Linguini: The Pasta that Makes Its Own Sauce
- 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
- ¼ teaspoon red-pepper flakes or to taste
- Large sprig 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
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. (A 14-inch skillet is ideal.) 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 12-15 minutes. (The original recipe says nine minutes, but that’s never been the case for me. Start checking at nine, just to be safe.)
Season to taste with salt and pepper, divide among four bowls, and garnish with basil. Serve with oil and Parmesan.
Email me with your entertaining questions, dilemmas, or triumphs at mjackson@inkansascity.com