I didn't take a picture, so I'm borrowing this one from the website where I got the recipe, but this One Pan Pasta was actually quite delicious. We've had it twice in the past month! The first time I added chicken, but it really didn't need it, so the second time I didn't. And I didn't have fresh basil, so I just added some pesto from the freezer (made when I DID have fresh basil). Sometime we might try it again with shrimp, either on the side or mixed in with the spaghetti.
|Their picture is prettier, but ours still tasted delicious. This time we added some mushrooms.|
12 ounces cherry or grape tomatoes, halved if large (I used chopped Roma 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 (as mentioned, I used some pesto)
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water (to give it more flavor, I added some chicken base to the 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 pan. 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, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan. Serves 4.
|This time it accompanied Shrimp and Scallop Scampi.|