School has been back in session in and around Nashville for over a month and I’m finally easing into the rhythm and routine of getting my three girls ready in the morning without too many “Have you brushed your teeth yet?” and endless matching sock searches… and then occasionally getting something healthy on the table for dinner!
This one-pot pasta has been my saving grace. I actually started making it weekly over the summer when I needed to throw something quick together for my three hungry girls after a day at camp or the pool. And this quick and easy recipe has come to the rescue again (and again) as we barrel through the hustle and bustle of homework and after school activities – followed by a few dozen more “Have you brushed your teeth yet?” and “Can we try to match your socks tonight instead of in the morning?”
One-pot pastas aren’t anything new, but it took me awhile to jump on the bandwagon and now that I’m here, I’m never getting off! This pasta takes less than 20 minutes from start to finish. I usually keep it simple and serve with some crusty bread and a salad (and some carrot sticks for my non-salad-eating-daughter) but I’ve also been known to add shredded rotisserie chicken or cooked shrimp for added protein. I always make sure we have linguine in the pantry for any last minute one-pot-pasta nights too. And quite frankly, this dinner is so good and so pretty, you could even serve it to guests! Here’s the recipe (originally from Martha Stewart but with a few of my own alterations):
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1/2 onion, thinly sliced (about 1 cup)
- 4 cloves garlic, thinly sliced or 2 tsp. minced garlic
- 1/2 teaspoon red-pepper flakes
- 2 whole sprigs of basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet or a Dutch Oven. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Divide into bowls and serve with torn basil leaves and plenty of parmesan cheese.
That’s it! Enjoy! And make sure to share your favorite, easy dinnertime recipes with us in the comments or tag us on instagram!