Ingredients:

  • 12 oz dry linguine
  • 12 oz cherry tomatoes, halved
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 sprigs fresh basil
  • 2 tbsp extra-virgin olive oil
  • 2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4.5 cups water
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Prepare the aromatics by slicing the yellow onion and garlic cloves as thinly as possible so they melt into the sauce.
  2. In a large straight-sided skillet, combine the dry linguine, halved cherry tomatoes, sliced onion, sliced garlic, and red pepper flakes.
  3. Add the 4 1/2 cups of water, drizzle with 2 tablespoons of extra-virgin olive oil, and season with salt and black pepper.
  4. Bring the mixture to a rolling boil over high heat. Once boiling, use tongs to frequently turn and move the pasta to prevent sticking.
  5. Cook for approximately 9 minutes, or until the pasta is al dente and the liquid has reduced into a thick, glossy starch-based sauce.
  6. Remove from heat, discard basil sprigs, and stir in 1/4 cup Parmesan.