Ingredients

The following ingredients have 4 Servings
  • ¼ cup extra-virgin olive oil (plus more for drizzling)
  • ½ cup yellow onion (¼-inch dice)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 pound cherry tomatoes (about 3 cups, halved)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 ounces spaghetti (dried)
  • 3 cups water
  • 1 cup unsalted chicken stock (or broth)
  • ¼ cup parmesan cheese (freshly grated, plus more for sprinkling)
  • 1 tablespoon basil (thinly sliced)

Instruction

  • Heat a large high sided skillet or dutch oven over medium heat. Add ¼ cup olive oil, once hot add the onion. Cook until fragrant and begins to turn translucent, about 2 minutes.
  • Add the garlic, Italian seasonings, and chili flakes (if using), stir, and cook for 30 seconds.
  • Add the tomatoes, salt, and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.
  • Add the pasta, water, and chicken stock. Bring the liquid to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 10 to 12 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn off the heat.
  • Add parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.
  • Taste and season with more salt and pepper as desired.
  • Garnish with more cheese, basil, and black pepper. Divide among plates and serve warm.