One Pot Linguine with Cherry Tomatoes and Basil
11 ingredients · 6 steps · from Joshua Weissman
Ingredients
- 12 ounces (350 grams) Linguine
- 12 ounces (half of the amount mentioned in the transcript) Cherry tomatoes
- 1 Yellow onion, thinly sliced
- 4 cloves Garlic, thinly sliced
- 0.5 teaspoon (or 1 gram) Red pepper flakes
- 3 tablespoons (45 grams) Extra virgin olive oil
- 4.5 cups (1 and a quarter liter) Water
- To taste Salt
- 4 sprigs Fresh Basil, torn
- As needed for garnish Parmesan Reggiano, grated
- As needed for garnish Black pepper, freshly cracked
Steps
- Add 12 ounces (350 grams) of linguine directly into a dry cold medium sauté pan or large deep pan.
- Add the cherry tomatoes, yellow onion thinly sliced, garlic thinly sliced, red pepper flakes, and extra virgin olive oil to the pan.
- Season gently with salt and bring the mixture to a boil over medium-high heat.
- Cook for nine minutes, turning the pasta with tongs as needed until the pasta is al dente and the water is nearly evaporated.
- Stir in the torn basil sprigs.
- Garnish with fresh basil, grated Parmesan Reggiano, freshly cracked black pepper, and a touch of extra virgin olive oil before serving.
Recipe extracted by Foodle from “The Easiest One Pot Pasta Ever (3 Ways)” by Joshua Weissman. Quantities follow the video and may be approximate — watch the original for technique.