Puglia Pasta

Adapted from Martha Stewart's One Pan Pasta

Ingredients

12 oz linguine
12 oz cherry tomatoes, halved
3 shallots or 1 white or yellow onion, sliced thin
4 cloves garlic, sliced thin
1/2 tsp red-pepper flakes - optional
2 sprigs basil, leaves torn
2 tbsp olive oil, plus extra for serving
Salt and pepper (freshly ground)
4 1/2 cups water
Grated or shaved  parmesan 

 

Preparation

1. Combine the dry pasta, sliced tomatoes, onion, and garlic, red-pepper flakes, basil, oil, 2tsp salt, 1/4tsp pepper, and water inside a large skillet with straight sides. 

2. Over high heat, bring the skillet to a boil. While cooking, stir and turn pasta frequently (you can use tongs), until pasta is al dente. The water should have nearly evaporated; it takes less than 10 minutes. 

3. Season with salt and pepper, garnish with basil, and serve with parmesan cheese and olive oil. 

Super fast and easy and that is what a mommy of two babies needs! Best with fresh and organic ingredients.