One-Pot Cherry Tomato and Basil Spaghetti
Dry spaghetti, halved cherry tomatoes, sliced garlic and onion all start together in a wide pan of cold water, and as the pasta cooks its starch and the bursting tomatoes reduce into a sweet, glossy sauce that clings to every strand.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Use a 12-inch (30 cm) straight-sided skillet or wide braiser the spaghetti can lie flat in. Lay the dry spaghetti in the pan, then scatter over the tomatoes, onion, garlic, red pepper flakes and half the basil (whole leaves). Add the olive oil, salt and the cold water — the pasta should be just submerged.
Bring to a rolling boil over high heat. As soon as the pasta softens (about 2 minutes), start turning it with tongs every 30–60 seconds so it doesn't clump. Keep at a vigorous boil, uncovered, for 9–11 minutes, until the pasta is al dente and the water has reduced to a few tablespoons of glossy, orange-red sauce. Press some of the tomatoes against the side of the pan as they soften.
Off the heat, add the Parmesan, a drizzle of olive oil and a few grinds of black pepper, and toss vigorously for 30 seconds so the cheese emulsifies into the sauce. Let stand 2 minutes. Fold in the remaining torn basil, taste for salt, and serve with extra cheese.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.