Ingredients
The following ingredients have 5 Servings
- 12 ounces spaghetti (linguini or fettuccine *)
- 1 large onion (very thinly sliced, about 2 cups)
- 4 - 6 garlic cloves (very thinly sliced)
- 12 ounces or 3 cups grape tomatoes (halved)
- 10 basil leaves (torn in half)
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
- 4 1/2 cups water
- Topping: Freshly grated Pecorino Romano or Parmesan cheese (several basil leaves thinly sliced)
Instruction
- Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.
- Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with fresh cheese and additional basil. Enjoy!
- * I used gluten free, brown rice fettuccine noodles and they worked just as well as traditional pasta.
