One Pot Tomato Basil Pasta

April 6, 2015


Here's another fantastic Pinterest find. It definitely tastes as good as it looks. It's originally from Martha Stewart. I ate it just as the recipe is (vegetarian), but added a baked sliced chicken breast at the end for hubby.


12 ounces spaghetti, linguini or fettuccine

1 onion, thinly sliced, about 2 cups

4 to 6 garlic cloves, 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 coarse salt

1/4 teaspoon freshly cracked black pepper

4 1/2 cups water


Garnish: Freshly grated Pecorino Romano or Parmesan cheese, several basil leaves thinly sliced


Combine all ingredients (minus the last two) 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 to 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. When the pasta has softened to your liking remove from the heat. Scoop into serving bowls and top with fresh cheese and additional basil.

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