At a very young age I learned the importance of limiting the amount of kitchen utensils and equipment used in making a meal. Mostly because it was my job to wash the dishes, as my mother liked to use our dishwasher as a storage shelf. Turns out most Indian parents believe the dishwasher is an expensive kitchen rack/shelf. #immigrantparentproblems Hand-washing a sink full of dishes could take me at least 30 minutes when I was a kid. That’s why this one pot pasta is my new favorite recipe. I found it on Martha Stewart’s website and had to try it! I got the cherry tomatoes from the farmers' market and they were delicious -- almost as good as a Jersey tomato ;-). Give this recipe a shot, and I promise it’ll be your go-to recipe for something fresh and quick.
Cook time: 15 minutes
Makes: 6 servings
12 oz spaghetti
10 oz cherry tomatoes, halved
2 cups yellow onion, thinly sliced
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
2 sprigs of basil
2 tbsp olive oil
Salt and pepper to taste
4.5 cups water
1. In wide straight-sided skillet, add the spaghetti, tomatoes, onion, pepper flakes, garlic, basil, olive oil, and water. Bring this to a boil. Stir pasta every few minutes until water is almost evaporated and pasta is cooked. This took me about 10 minutes.
2. Season with salt and pepper and serve right away. Enjoy!
Check out more delicious recipes from Hetal at her blog, Pretty Polymath!