Rice Free One-Pan Pasta

Total time25 min

Prep time10 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

12 oz spaghetti
Kroger Spaghetti, 12 oz
De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz Skinner Spaghetti, Bronze Cut 12 oz
BIONATURE SOURDOUGH SPAGHETTI 12oz
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
¼ tsp black pepper, plus more to taste
1 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!