关于此食谱

一道经典、万无一失的一锅意面，所有东西——意面、酱汁等——都在一个锅里一起烹饪。淀粉质的意面水变成了一种丝滑、美味的酱汁，附着在每一根面条上。无需沥干，无需麻烦，只需在30分钟内为餐桌奉上一顿令人深感满足的平日晚餐。

步骤说明

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.