Sauteing the vegetables first makes this one pan pasta even better. The linguini absorbs the dense flavors as it cooks. You will need to pay attention to the ingredient amounts to make this work. The egg is a tasty option.
12 oz. linguine
12 oz. ripe cherry tomatoes, halved
One medium onion, chopped
4 cloves garlic, minced
4 tablespoons olive oil
One sprig or 4 to 5 large leaves basil, chopped
1/4 teaspoon of red pepper flakes (optional)
1 1/2 Teaspoons of salt
Ground black pepper
4 cups water
Fresh Parmesan for serving
Saute the chopped onion and minced garlic in the 4 tablespoons olive oil, then add the halved or quartered cherry tomatoes, chopped basil, red pepper flakes and salt and pepper. Cover and cook on low for ten to fifteen minutes or until the tomatoes dissolve, checking every 5 minutes or so to be sure the tomatoes are not sticking to the pan.
Turn the heat off, add the 4 cups water, and relax, maybe have that glass of wine.
When you are ready to go, break the linguini in half by bending the package over the edge of the counter top. Take 12 oz of the linguine, spread it in the pot and turn heat on high. Poke and prod the pasta while cooking to keep the strands separated.
Turn off the heat quickly when there is no more liquid bubbling in the pan, which should take 10 to 12 minutes. It will look as if there is too much liquid, but the water will be absorbed quickly at the end.
Top with a poached egg and serve with fresh grated Parmesan cheese.
Tom David Recipe Blog: Great vegetarian meals for two hungry people. Every one a winner.
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