One Pan Pasta

I saw this recipe in Martha Stewart Living.  It looked so easy for a quick dinner with little mess.  I wasn't sure it would work but thought I would give it a try.  It has now become a favorite recipe and I pass it along to everyone.  My daughter has already made it a few times. Perfect for summer with cherry tomatoes in different colors and shapes.  Be sure to use a good quality parmesan cheese that you grate fresh--much better than the cheese in a can or plastic container.  I made a few adjustments to the recipe so vary the amounts to suit your taste.  

One Pan Pasta
Ingredients:
12 oz linguine or spaghetti noodles

12 oz cherry tomatoes—halved or quartered (I used more tomatoes about 2 cups)

1 yellow onion thinly sliced (I used ¼ to ½ onion and be sure to slice very thin)
4 cloves garlic thinly sliced (or 4 cubes of frozen garlic)

2 sprigs basil (I tore it up into small pieces)

Salt

½ tsp dried red pepper flakes (I used about 1/4 tsp which added just a touch of heat)

2 Tbs olive oil

41/2 c water

Directions:
1.  Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tsp salt, red pepper flakes in a  large skillet.  Add the water and olive oil.

2. Bring to a boil, stirring frequently with tongs until pasta is cooked and most of the water has evaporated.  About 10 minutes.

3. Season to taste with salt and pepper.  Serve with Parmesan cheese.  Serves 4.