Ingredients
10 servings
Linguine Pasta
12.0 ounce(s)
Cherry Tomatoes
12.0 ounce(s)
Garlic Cloves
4.0 whole
Red Pepper Flakes
0.5 teaspoon(s)
Olive Oil
6.0 tablespoon(s)
Black Pepper
1.0 tablespoon(s)
Water
4.5 cup(s)
Parmesan Cheese
4.0 ounce(s)
Yellow Onion
1.0 whole
Salt
4.0 tablespoon(s)
Fresh Basil
2.0 tablespoon(s)

Dietary Restrictions
Wheat / Gluten
Dairy

Recipe Instructions

Feeds about 4 hungry people. NOT good for gluten-free use.
ADD 1 italian sausage link per person if want meat.
The ratios are VERY important in this recipe, especially the pasta-to-water ratio; follow recipe exactly. It is simple, delicious, and easier to clean up than red sauce or pesto pasta!
INGREDIENTS
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
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, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
DIRECTIONS
1. Combine uncooked pasta,cold water, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and a large straight-sided skillet (a Dutch oven works great!). DO NOT BOIL WATER FIRST! Everythig goes in raw.
1a. If you use Italian sausages, boil them first before browning in a skillet, then use the sausage water toward the water you cook everything else in. Brown sausages in a skillet and serve whole with pasta bowls (step 4).
2. Bring everything 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. DO NOT DRAIN! You won't need to - the pasta water makes a delicious sauce.
3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan (and a simple green salad!)