One of my favorite things about summer is the minimalistic, hands-off cooking that accompanies it. I usually grab some fresh produce from the farmers market and throw it all together in a big salad for dinner. This pasta recipe from Martha Stewart requires just a bit more effort than my typical summer meal, but yields a complex dish that still highlights the bounty of summer.
One-Pan Pasta (Adapted from Martha Stewart)
12 ounces linguine
12 ounces cherry tomatoes, halved
1 onion, thinly sliced
5 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
3 sprigs basil, plus torn leaves for garnish
Salt and pepper, to taste
4 1/2 cups water
Freshly grated Parmesan cheese, for garnish
Place pasta, tomatoes, onion, garlic, red pepper flakes, basil, salt, pepper and water into a large straight-sided skillet. Bring to a boil over high heat and continue to boil pasta, stirring frequently with tongs. When pasta is al dente and water has nearly evaporated (about 9 minutes), remove from heat. Season to taste with more salt and pepper and garnish with basil, a drizzle of olive oil and Parmesan cheese.