One-Pot Tomato Basil Pasta

The pasta cooks directly in the seasoned liquid, and the starch makes the sauce. Use a wide pot so the noodles lie mostly flat, and stir often during the last few minutes.

Ingredients

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• 12 oz linguine or spaghetti
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 4 1/2 cups vegetable broth or water
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes, optional
• 1/2 tsp salt, plus more to taste
• 1/2 cup grated Parmesan
• 1/2 cup fresh basil leaves
• Black pepper

How to make it

1. Put the pasta, tomatoes, garlic, broth, olive oil, red pepper flakes, and salt in a wide pot.
2. Bring to a boil, then keep a lively simmer. Cook uncovered for 9 to 12 minutes, stirring often.
3. The pasta should be al dente and most of the liquid should look like a glossy sauce. Add a splash of water if the pot goes dry early.
4. Take the pot off the heat. Fold in the Parmesan and basil.
5. Season with black pepper and more salt if it needs it. Serve from the pot.

Substitutions

• Any long pasta can replace linguine. Thick shapes may need extra liquid and a few more minutes.
• Parsley can stand in for basil.
• A drained can of diced tomatoes can replace the cherry tomatoes.

Storage

Refrigerate for up to 4 days. Reheat in a skillet with a splash of water until hot.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.