A comforting blend of tomatoes, basil, and garlic cooked in one pan for an easy, flavorful dish.
# Components:
→ Pasta
01 - 12 ounces dried linguine or spaghetti
→ Vegetables
02 - 1 pound ripe cherry tomatoes, halved
03 - 1 medium yellow onion, thinly sliced
04 - 3 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 2 tablespoons extra-virgin olive oil
→ Herbs and Seasonings
07 - 1 teaspoon sea salt, or to taste
08 - ½ teaspoon freshly ground black pepper
09 - ¼ teaspoon chili flakes (optional)
10 - 1 large handful fresh basil leaves, torn, plus extra for garnish
→ Cheese (optional)
11 - ½ cup freshly grated Parmesan or vegetarian hard cheese
# Method:
01 - In a large, deep skillet or Dutch oven, place pasta, cherry tomatoes, sliced onion, minced garlic, olive oil, and vegetable broth together.
02 - Add sea salt, black pepper, and chili flakes if using; stir to combine.
03 - Heat over high until the mixture boils, stirring frequently to prevent sticking.
04 - Reduce heat to medium and cook uncovered, stirring often, until pasta is al dente and liquid mostly absorbed, approximately 10 to 12 minutes.
05 - Remove from heat, stir in torn basil leaves and half of the cheese if using, mixing thoroughly.
06 - Taste and adjust salt and pepper as necessary. Serve immediately, garnished with remaining basil and cheese.
