Description
No need to worry about washing more than one pan for dinner ever again.
Ingredients
Scale
- 1 lb linguine
- 3 cups cherry tomatoes
- 1 large onion
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil for #1
- 3 tbsp olive oil for #2
- 36 oz water
- Salt and pepper (to taste, but generously as the pasta water will create the sauce)
- ½ bunch fresh basil , cut with scissors for garish
- 1 cup grated parmesan
Instructions
- Place 8-10 tomatoes in-between two lids from takeout soup containers (we call them quart containers) firmly, but not smashing, and press flat down on the tomatoes with the second lid. Then, run a knife between the two lids to cut the tomatoes in half, repeat until all the tomatoes are cut.
- Slice onions into thin slices, as you would for a salad.
- Chop garlic.
- In large pan place the linguini, cherry tomatoes, onion, garlic, olive oil for #1, pepper flakes, water, and generous amounts of salt and pepper.
- Place skillet on high and bring to a boil.
- Cook for about 9 minutes until the pasta is al dente and the water has turned into a sauce. Be sure to turn over the pasta throughout the cooking using tongs.
- Garnish using olive oil for #2, basil and grated parmesan cheese.