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Nora Singley's One-pan Pasta

From Susan Kaplan

Serves 4


4 1/2 cups water

12 oz linguine

12 oz cherry or grape tomatoes, halved or quartered if large

1 onion thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

2 sprigs basil, plus torn leaves for garnish

1/2 tsp red pepper flakes

2 T extra-virgin olive oil, plus more for serving

2 tsp salt

1/4 tsp freshly ground pepper

Freshly grated parmesan cheese for serving


  1. Combine pasta, tomatoes, onion, garlic, basil, red pepper flakes, oil, salt and water in a large shallow skillet.

  2. Bring to a boil over high heat.

  3. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated - about 9 minutes.

  4. Season to taste with salt and pepper.

  5. Divide pasta between 4 bowls and garnish with basil. Serve with good olive oil and parmesan cheese.

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