It’s been a couple of years since I’ve made this recipe…and I noted in an old post that it was delicious…with my life in a busy, tight schedule I thought this was a great recipe to revisit. Taking only about 30 minutes to make, it is a great fit for an evening getting home at 7pm. I hate eating too late because then I tend to have a hard time getting to sleep at a decent time so the quicker and easier recipe for an evening during the work week the better, but that doesn’t mean we have to sacrifice taste…
This awesome recipe is so simple to make – chop some ingredients up, throw everything in a pot, and cook! Wallah! Delicious!
This recipe came from a Martha Stewart magazine…the link will follow the recipe. I thought for my followers (speaking of time) I would retype the recipe here to make it readily available for you!
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon of red-pepper flakes
- 2 sprigs basil, plus a few additional torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt (can substitute table salt if necessary) and freshly ground pepper
- 4 1/2 cups of 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 (I didn’t have a straight-sided skillet so I used a pot and came out just wonderful still!). Bring to a boil over high heat.
- Continue to boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Remove pan from heat. Season to taste with salt and pepper. Transfer to bowls (makes approximately 4 servings) and garnish with basil. Serve with Olive Oil and Parmesan cheese.
See the original recipe here