One-Pot Tomato Basil Pasta

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  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced 
  • 5 cloves garlic, thinly sliced
  • 1 teaspoon red-pepper flakes
  • 4-5 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

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 9-10 minutes.Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil and Parmesan cheese.

 

Photo Apr 21, 7 09 21 PM

 

Photo Apr 21, 7 13 51 PM

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