One Pot Pasta
From Martha Stewart, slightly altered
12 oz spaghetti
1 pint cherry tomatoes, cut in half
1 medium sweet onion, thinly sliced
2 handfuls baby spinach
1 cup sliced mushrooms
3-4 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil, plus more for serving
salt and freshly ground pepper
4 ½ cups water
1/2 cup chopped fresh basil, plus more for garnish
Freshly grated Parmesan cheese, for serving
- Combine pasta, tomatoes, onion, garlic, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. If the pasta doesn’t fit you can break it in half or let it cook down a minute and then push/bend the pasta until it’s soft enough to sink into the pan.
- Cook the boiling mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 12 minutes. Turn off heat and stir in basil. Season to taste with more salt and pepper, divide among 4 bowls, and garnish with additional basil. Serve with oil and plenty of fresh Parmesan.
