You won’t believe it until you try it, but you can combine boiling the pasta with making the sauce by cooking down tomatoes, onion, garlic, and fresh basil. The result is a light and fresh pasta dinner that gets finished with good olive oil and Parmigiano cheese.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: American
Keyword: basil, dinner, one pan, pasta, spaghetti, tomato, vegetarian
Servings: 4people
Calories: 458kcal
Author: Chef Sara Furcini
Ingredients
12ouncesspaghetti
12ouncescherry or grape tomatoeshalved
1mediumyellow onionthinly sliced
4garlic clovesthinly sliced
½teaspoonred pepper flakes
2sprigs basilplus torn leaves for garnish
2tablespoonsextra virgin olive oilplus more for serving
Simmer. In a large sauté pan, combine the spaghetti, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, ¼ teaspoon pepper, and the water; bring to a boil over high heat. Cook pasta, stirring frequently with tongs, until al dente and water has nearly evaporated, about 11 minutes.
Serve your dish. Season with salt and pepper, and garnish with torn basil. Serve with olive oil and cheese.