Anti Inflammatory One-Pan Pasta
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
- 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
- ¼ tsp black pepper, plus more to taste
- 1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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