Low Sodium One-Pan Pasta

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
See all
12 oz cherry tomatoes, halved
4 cloves garlic, thinly sliced
1 medium yellow onion, thinly sliced
½ tsp red pepper flakes
4 ½ cups water
3 tbsp olive oil, plus more for drizzling
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
1 cup fresh basil leaves, loosely packed

Instructions

1
Combine the spaghetti, cherry tomatoes, garlic, onion, red pepper flakes, water, olive oil, salt, and pepper in a large 12-inch straight-sided skillet. Bring to a boil over high heat, stirring occasionally to keep the pasta from clumping.
2
Once boiling, reduce the heat to medium-high and cook, using tongs to toss and turn the pasta every 1–2 minutes, until the pasta is al dente — tender with a slight resistance at the center — and the liquid has reduced to a thin, starchy sauce that coats the strands, about 9–11 minutes. If the pan looks dry before the pasta is done, add water 2 tbsp at a time; if liquid remains after the pasta is done, cook 1–2 minutes more, tossing constantly.

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