Sobre esta receta

Una clásica pasta en una olla a prueba de errores donde todo — pasta, salsa y todo — se cocina junto en una sola olla. El agua almidonada de la pasta se transforma en una salsa sedosa y sabrosa que se adhiere a cada hebra. Sin colar, sin complicaciones, solo una cena entre semana profundamente satisfactoria lista en 30 minutos.

Instrucciones

1. 1

   Add the dry linguine or spaghetti, sliced yellow onion, sliced garlic, diced tomatoes (with their juices), vegetable broth, water, olive oil, red pepper flakes (if using), dried oregano, dried basil, kosher salt, and black pepper to a large pot. Make sure the pasta is submerged as much as possible.

2. 2

   Bring the pot to a boil ^[over high heat], stirring frequently to prevent the pasta from sticking together.

3. 3

   Once boiling, reduce the heat ^[to medium] and continue cooking, stirring every 1–2 minutes, for about 9–11 minutes. The pasta should be al dente and most of the liquid should be absorbed into a saucy consistency. If it looks too dry before the pasta is cooked, add a splash of water, 2 tablespoons at a time. If it looks too soupy, keep cooking — the sauce will tighten up quickly.

4. 4

   Remove the pot from the heat. Stir in the grated Parmesan cheese — the residual heat will melt it into a creamy, glossy sauce. Taste and adjust kosher salt and black pepper as needed.

5. 5

   Divide into bowls and top with torn fresh basil, an extra drizzle of olive oil, and more Parmesan cheese. Serve immediately.