“This is the easiest and quickest recipe to make, and so good! A must-try.”
12 ouncescherry tomatoes, halved
1 onion, thinly sliced (about 2 cups)
4 garlic cloves, thinly sliced
1⁄2 teaspoonred pepper flakes
2 sprigsbasil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons coarse salt and 1/4 tsp fresh ground pepper
4 1⁄2 cupswater
1⁄4 cup freshly grated parmesan cheese, for serving
1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
2. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.