A couple of months ago I came across a very different pasta recipe that was published on Martha Stewart Living magazine, named One-Pan Pasta. On my first attempt to make it, I couldn’t find the recipe, so I decided to see what I could remember. Although I had the wrong proportions, I could see that the taste was there. The second time, I followed the exact recipe and the result was AMAZING! The linguine was covered with a creamy sauce and the taste was fabulous. But the portions were a little too small for our 4 hungry family members, and sometimes, the cherry tomatoes had a harder skin. So today, I made a few changes. I added one more step to remove the tomatoes skin, and although the original recipe called for only one pan, I decided to rename it to One+One Pan Linguine.
- 1 pack Barilla Linguine (450 g)
- 12 ounces cherry tomatoes (350 g)
- 1 onion sliced extremely thin
- 4 cloves garlic sliced extremely thin
- 2 sprigs basil
- 3 tablespoons Greek extra virgin olive oil
- 3 teaspoons salt
- 1/4 teaspoon pepper
- 5 1/2 cups water
- Freshly grated Parmesan cheese for serving
- Freshly ground pepper for serving
1. In a small sauce pan, bring 5 cups of water to boil. Add the cherry tomatoes for only 30 seconds. Drain tomatoes and discard water. Let the cherry tomatoes cool slightly. With a sharp knife remove the skin. Set aside.
2. In a large pan, combine linguine, cherry tomatoes, onion, garlic, basil, olive oil, salt, pepper and 5 1/2 cups water. Bring to a boil over high heat and stir often until pasta is cooked to taste, 8-10 minutes,
3. Serve with Parmesan cheese and freshly ground pepper.