Yield: about 4-6 servings


12 oz. pasta
12 oz. cherry or grape tomatoes, halved or quartered
1 medium onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
2 tsp. kosher salt
¼ tsp. pepper
½ tsp. red pepper flakes
2 sprigs fresh basil
2 tbsp. olive oil
4½ cups water
Freshly grated Parmesan cheese, for serving

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  • step 1: HideShow Images

    Combine the pasta, tomatoes, onion, garlic, salt, pepper, red pepper flakes, basil, olive oil and water in a large stockpot.  Heat over medium-high heat and bring to a boil.  Continue to boil, stirring frequently, until the pasta is al dente and the liquid has almost all evaporated.  (This time may vary slightly depending on the type and shape of pasta you use, so just keep an eye on it.)

  • step 2: HideShow Images

    Season to taste with salt and pepper.  Serve topped with freshly grated Parmesan.