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Read the story here! This trick comes from a town in Puglia 30 minutes from where we lived 2 years ago! I tried it and it really works! The great thing about this method is you retain the starchy goodness of the pasta water to result in a creamy sauce without any added cream. Just the stirring of the pasta with sauce ingredients creates this delectable sauce that coats the noodles perfectly. This technique of stirring pasta with the sauce in the final step of making pasta is a known method to expert Italian chefs ; but this 1 pot idea is a new one to me!! The links have other variations of the same recipe like sausage and broccoli etc.
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons 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.