This is a wonderful dish! Every piece of pasta is saturated in fresh flavors from cooking it with the garlic, onions, basil and tomatoes. It has a spicy kick from red pepper flakes (which could easily be adjusted) and saltiness from the fresh Parmesan grated over the finished dish. A perfect, simple, weeknight meal.
When I first saw this recipe in Martha Stewart Living, I was excited to make it but I became apprehensive after reading reviews that the results were gummy. Not true. I am happy that I finally decided that I didn’t have much to lose by trying it myself! 🙂 I substituted whole wheat spaghetti for linguine, added extra garlic, and waited until the cooking was completed to add the olive oil. The water could be substituted with stock or partially substituted with wine. GREAT.
Total Time: 20 Minutes
- Servings: 4
- 12 ounces whole wheat spaghetti, broken in half
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 5 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 (or stock) (possibly some wine?)
- Freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, 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 minutes.
- Season to taste with salt and pepper, add the olive oil, divide among 4 bowls, and garnish with basil. Serve with freshly grated Parmesan.
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