Sunday, May 18, 2014

One Pot Pasta [Recipe post]

This Saturday was a Brown Box Veggies day, and as a nice change of pace, I got to spend it helping out at the Irmo Farmers Market, which is organized by the BBV gals.

Our box this week included tomatoes and sweet onions. And since we have basil blowing up in the herb garden, a little one pot pasta wonder was definitely on the menu for dinner. We discovered this simple Martha Stewart Living recipe last summer on the blog Art @ Home, and it has been a regular favorite at our house since.

12 ounces pasta (we like fettuccine)
4 large tomatoes, quartered or  12 ounces cherry or grape tomatoes, halved 
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1/4 teaspoon pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet.

2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Discard the basil sprigs

3. Divide among four bowls, season to taste with salt and pepper. Garnish with parmesan cheese and freshly basil leaves.

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