Ingredients
12
ounces linguine
12
ounces cherry or grape tomatoes, halved or quartered if larg
1
onion, thinly sliced (about 2 cups)
4
cloves of garlic, thinly sliced
1/2
teaspoon red pepper flakes
2
sprigs basil, plus torn leaves for garnish
2
tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
Freshly ground black pepper
4 1/2
cups water
Freshly grated Parmesan cheese, for serving
Preparation
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat). Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.
