One Pan Pasta

INGREDIENTS

• 12 ounces Tenderoni fettuccine

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 1 onion, thinly sliced

• 6 cloves garlic, thinly sliced

• 1/2- 3/4 teaspoon red-pepper flakes

• 2 sprigs basil, plus torn leaves for garnish

• 2-3 tablespoons extra-virgin olive oil, plus more for serving

• kosher salt and freshly ground pepper

• 4 1/2 cups water

• Lots of freshly grated Parmesan cheese, for serving

INSTRUCTIONS

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet.

• Bring to a boil over high heat.

• Boil mixture, stirring and turning pasta frequently with tongs, 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 oil and Parmesan.