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.
