One-Pan Pasta

One-Pan Pasta

from sandravalvassori.com
30 min

Astonishingly quick and delicious, this One-Pan Pasta is a stove-to-table dish that also has minimal prep and minimal cleanup.

Ingredients

  • 12 ounces linguine (or spaghetti )
  • 1 pint cherry tomatoes (washed and halved)
  • 1 small white or yellow onion (about 1 cup) (finely sliced (I used shallot))
  • 3 garlic cloves (peeled and thinly sliced)
  • 2 - 3 sprigs of basil (plus some extra chopped leaves for garnish )
  • 2 ounces baby spinach
  • 2 tablespoons extra virgin olive oil (plus more to finish)
  • 1 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground pepper (optional)
  • 1/2 teaspoon crushed red pepper (or to taste)
  • 4 cups water
  • 2 ounces parmesan cheese grated (optional, plus more to finish)

Directions

  1. 1

    In a large straight-sided saute pan, or skillet, place the linguini, tomatoes, onion, garlic, basil sprigs, and spinach. Make sure the linguine is laying flat in the pan. Drizzle everything with 2 tablespoons olive oil and season with 1 1/2 teaspoon salt, 1/2 teaspoon pepper, and few pinches of red pepper flakes, if using. Pour in the 4 cups of water and bring to a boil over high heat.

  2. 2

    Once boiling, use tongs to stir and lift the pasta around every so often so that it separates and doesn't stick to the bottom of the pan. After 7 minutes, start testing the pasta for doneness. If it needs more time and most of the water has evaporated, add 1 cup of boiling water. Otherwise, continue to cook until al dente, 2 to 3 minutes more.

  3. 3

    Turn off the heat and gently toss the pasta a few more times. There might still be some liquid but it will contuse to be absorbed by the pasta. Stir in the parmesan, if using and toss to combine.

  4. 4

    Divide among bowls, and garnish with chopped fresh basil. Drizzle with a bit of olive oil and a sprinkle more of parmesan cheese, if desired.