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    Tenderoni Foods
    Apr 16, 2019

    One Pan Pasta

    in Spaghetti

    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.

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