One‑Pan Pasta
This quick and easy one‑pan pasta has you cooking dried linguine, cherry tomatoes, onion, garlic, basil, and water all together—no pre‑boil, no separate sauce—creating a creamy, flavorful dish in about 20 minutes.
Equipment
- Straight‑sided skillet (large)
- Tongs
- Sharp knife
- Cutting board
Ingredients
Main ingredients
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes halved (quartered if large)
- 1 medium onion thinly sliced (~2 cups)
- 4 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes
- 2 sprigs fresh basil plus more for garnish
- 2 tablespoons extra‑virgin olive oil plus more for serving
- 2 teaspoons coarse salt
- ¼ teaspoon freshly ground black pepper
- 4½ cups water
To serve
- Parmesan cheese freshly grated
- Extra basil leaves for garnish
Instructions
- Combine linguine, tomatoes, onion, garlic, red pepper flakes, basil, olive oil, salt, pepper, and water in a large straight‑sided skillet.
- Bring to a boil over high heat.
- Cook, stirring and turning pasta frequently with tongs, until linguine is al dente and water has nearly evaporated, about 9 minutes.
- Taste and adjust seasoning with salt and pepper.
- Divide among bowls and top with extra olive oil, freshly grated Parmesan, and torn basil leaves.
Notes
Use a wide, straight‑sided pan so the pasta lays flat and cooks evenly. If substituting another pasta shape, ensure its cooking time matches linguine (~9 min). For a richer sauce, swap up to half the water with chicken or vegetable broth.