One-Pot Basil & Tomato Pasta

Ingredients

  • 1 package of fettuccini or linguine
  • 1-1/2 cups of cherry or grape tomatoes, halved 
  • 1 thinly sliced onion
  • 4 cloves of finely chopped garlic
  • 2 Anchovy fillets (optional)
  • 1 handful fresh basil leaves plus more for garnish
  • 1-2 teaspoons of Aglio Napoletano (we recommend swapping in Sun-Roasted Tomato & Fennel if you prefer a less spicy version)
  • 2 tablespoons extra-virgin olive oil
  • 4 1/2 cups water
  • Salt and pepper as needed
  • Freshly grated Parmesan cheese

Directions

  1. Sauté onions over medium heat in a large, straight-sided skillet (note: this recipe will not work in a pot as letting the water evaporate is critical!).
  2. Add the garlic, anchovies (if you're using them) and Aglio Napoletano (or Sun Roasted Tomato & Fennel), stirring frequently
  3. Add the tomato halves, lay the pasta noddles flat on top, then add 3/4 of the basil and the water. 
  4. Bring to a boil over high heat, stirring and turning pasta frequently until the pasta is al dente and the water has nearly evaporated, 7-10 minutes.
  5. Season to taste with salt and pepper, and garnish with basil and heaps of Parmesan cheese. Serve with crusty garlic bread and a glass of cabernet. 
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