One-Pot Tomato Basil Pasta

Ingredients

Tick them off as you go. Quantities are for 4 servings.

• 12 oz spaghetti or linguine
• 1 lb ripe cherry tomatoes, halved
• 1 yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 cups vegetable or chicken stock
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• 1 cup fresh basil leaves, torn
• ½ cup grated Parmigiano-Reggiano
• salt and black pepper

Method

1. Load the potPut the pasta, tomatoes, onion, garlic, oil, pepper flakes and stock in a wide pot. The pasta should lie flat; break it if it does not.

2. Boil hardBring to a rolling boil over high heat, uncovered. Stir with tongs every minute so the pasta does not stick.

3. Cook downKeep boiling and stirring for 9 to 11 minutes, until the pasta is al dente and the liquid has reduced to a glossy sauce that coats it. Add a splash of water if it dries out early.

4. FinishOff the heat, stir in the basil and Parmigiano. Season with salt and plenty of black pepper. Serve at once with more cheese.

Nutrition per serving

Estimated from USDA data for the ingredients listed. Values vary with brands and portion sizes; see our disclaimer.

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