This simple recipe is perfect for weeknight cooking. It only takes about ten minutes to make, as you don't even have to pre-cook the pasta. The pasta cooks right in the pan with the vegetables! Serve this on its own for vegetarian meals, or add some roasted Italian sausage links or grilled chicken on the side, if you'd like. When I saw a similar recipe on Martha Stewart's Cooking School site, I knew I had to share my adaptation of it with you all at home. Hope you like it!
1. In a large skillet of frying pan with high sides, create a layer with all the sliced tomatoes.
2. Lay the dry pasta across the tomatoes. No need to break it.
3. Spread the onion, basil and garlic across the pasta, and top with red pepper flakes, 1/2 tsp pepper, and 2 tsp (or to taste) salt, sprinkling across the ingredients to distribute evenly.
4. Gently pour water over all ingredients, and bring to a boil over high heat.
5. Continue to boil the mixture for about 9 minutes (check pasta package cooking suggestion), turning pasta frequently with tongs, until pasta is done and water has evaporated.
6. Remove from heat, season to taste with more salt and pepper, if needed, and divide among four bowls.
7. Serve topped with parmesan and a drizzle of olive oil.
Tip: If you walk away from this as it's cooking, you could end up with two not-so-good problems: either a glob of stuck-together pasta from not stirring frequently, or a pasty pasta mess from allowing it to cook too long. Stick with it for nine minutes, and you'll have a delicious meal!
Sunday, August 31 2014 3:28 PM EDT2014-08-31 19:28:29 GMT
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