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One-Pan Pasta Recipe for Easy, Flavorful Dinners

One-Pan Pasta Recipe for Easy, Flavorful Dinners

Linguine or spaghetti cooks in the same wide pan as tomatoes, onion, garlic, basil, and seasonings for a quick pasta dinner with a naturally glossy sauce. Finish with fresh basil, Parmesan, and a drizzle of olive oil.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Linguine or spaghetti
  • 12 ounces Cherry or grape tomatoes, halved
  • 1 medium Medium yellow onion, thinly sliced
  • 4 cloves Garlic cloves, thinly sliced
  • 1/2 teaspoon Crushed red-pepper flakes
  • 2 sprigs Large basil sprigs
  • 2 tablespoons Extra-virgin olive oil
  • 4 1/2 cups Water
  • 2 teaspoons Coarse salt
  • 1/4 teaspoon Freshly ground black pepper
For Serving
  • as needed Fresh basil, torn
  • as needed Freshly grated Parmesan
  • as needed Extra-virgin olive oil

Method
 

Step-by-Step
  1. Place the pasta, halved tomatoes, sliced onion, sliced garlic, crushed red-pepper flakes, basil sprigs, olive oil, salt, black pepper, and water in a large, wide skillet or straight-sided sauté pan.
  2. Bring the mixture to a vigorous boil over high heat. Cook uncovered for 9 to 12 minutes, stirring and tossing frequently so the noodles stay separated and do not stick together.
  3. Continue cooking until the pasta is al dente and most of the liquid has been absorbed into a glossy sauce. If the pan becomes dry before the pasta is tender, add small splashes of water; if the pasta finishes cooking before the liquid reduces, add a little hot water only as needed.
  4. Remove the basil sprigs and taste the pasta. Adjust the salt, pepper, and red-pepper flakes to suit your preference.
  5. Serve immediately with torn fresh basil, freshly grated Parmesan, and an optional drizzle of olive oil. Spoon the pasta straight from the pan while the sauce is still glossy.

Notes

Use a wide pan, stir frequently, and choose ripe tomatoes and good olive oil. For variations, replace some or all of the water with low-sodium vegetable or chicken stock, or add vegetables and cooked proteins at suitable points during cooking.