The pasta cooks directly in the seasoned liquid, and the starch makes the sauce. Use a wide pot so the noodles lie mostly flat, and stir often during the last few minutes.
Ingredients
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- 12 oz linguine or spaghetti
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, thinly sliced
- 4 1/2 cups vegetable broth or water
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes, optional
- 1/2 tsp salt, plus more to taste
- 1/2 cup grated Parmesan
- 1/2 cup fresh basil leaves
- Black pepper
How to make it
- Put the pasta, tomatoes, garlic, broth, olive oil, red pepper flakes, and salt in a wide pot.
- Bring to a boil, then keep a lively simmer. Cook uncovered for 9 to 12 minutes, stirring often.
- The pasta should be al dente and most of the liquid should look like a glossy sauce. Add a splash of water if the pot goes dry early.
- Take the pot off the heat. Fold in the Parmesan and basil.
- Season with black pepper and more salt if it needs it. Serve from the pot.
Different pasta shapes need different amounts of liquid. Check at 8 minutes.
Substitutions
- Any long pasta can replace linguine. Thick shapes may need extra liquid and a few more minutes.
- Parsley can stand in for basil.
- A drained can of diced tomatoes can replace the cherry tomatoes.
Storage
Refrigerate for up to 4 days. Reheat in a skillet with a splash of water until hot.
Pan and tools
- A wide pot or deep skillet so the linguine can lie mostly flat
- Tongs for stirring
What to prep first
Halve the tomatoes and slice the garlic before the pasta goes in. Once the liquid is simmering you will be stirring, not chopping.
What to serve with it
This is already a pasta dinner. A salad with a sharp vinaigrette balances the tomatoes. Extra Parmesan at the table is the only garnish it needs.
Leftovers for lunch
The noodles keep absorbing sauce. Pack lunch with a spoon of water in the container, then reheat in a skillet until the pasta is hot.
If it goes wrong
A dry pot before the pasta is tender needs a splash of water and a lower flame. A watery pot at the end needs a minute uncovered so the starch can thicken. Different pasta shapes drink different amounts of liquid, so start checking at 8 minutes.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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