This one-pot pasta recipe combines spaghetti with ripe fresh tomatoes and herbs. It's an easy dinner to make any day of the week!
ingredient
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ½ cup yellow onion, ¼-inch dice
- 1 tablespoon minced garlic
- 1 teaspoon dried Italian seasoning
- ⅛ teaspoon red pepper flakes, optional
- 1 pound cherry tomatoes, about 3 cups, halved
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces spaghetti, dried
- 3 cups water
- 1 cup unsalted chicken stock, or broth
- ¼ cup parmesan cheese, freshly grated, plus more for sprinkling
- 1 tablespoon basil, thinly sliced
Directions
- Heat a large high sided skillet or dutch oven over medium heat. Add ¼ cup olive oil, once hot add the onion. Cook until fragrant and begins to turn translucent, about 2 minutes.
- Add the garlic, Italian seasonings, and chili flakes (if using), stir, and cook for 30 seconds.
- Add the tomatoes, salt, and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.
- Add the pasta, water, and chicken stock. Bring the liquid to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 10 to 12 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn off the heat.
- Add parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.
- Taste and season with more salt and pepper as desired.
- Garnish with more cheese, basil, and black pepper. Divide among plates and serve warm.
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