Circle B Kitchen
This really does amazingly turn out a delicious pan of pasta. The only change I made was to let the pasta sit for a few minutes after it’s done cooking. I thought it needed a little more time to absorb the sauce. And I've also tried this with canned, diced tomatoes and it works just fine. You might want to cut back on the water by 1/4 cup if using the canned tomatoes. For a different twist, brown some sausages in the pan first and then add the rest of the ingredients, allowing the sausage to cook and flavor the pasta. Serve them whole or sliced on the side.
Recipe adapted from Martha Stewart, Everyday Food
12 ounces linguine or spaghetti
12 ounces cherry or grape tomatoes, halved or quartered if large (or 1 14-oz can diced tomatoes)
1 onion, thinly sliced (about 2 cups)
4 cloves 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 and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
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. 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 9 - 11 minutes. Season to taste with salt and pepper. (At this point, I removed the pan from the heat, covered it and let it sit for about 5 to 10 minutes to let the pasta finish absorbing the sauce ingredients.
2. Divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.