One-Pan Pasta becomes a One+One Pan Linguine

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

Directions

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.