In less than 30 minutes you can have our one pot pasta on the table. Healthy and delicious and only one pan to clean!
- 12 ounces linguini
- 1 small onion sliced, I like sweet onions the best
- 1 pint grape tomatoes
- 1/4 teaspoon red pepper flakes my family uses 1/2 teaspoon
- 2 medium cloves garlic minced
- 2 Tablespoons olive oil
- 4 1/2 cups chicken broth or water
- 1 cup cream
- 1 cup Parmesan Reggiano shredded
- Fresh basil, capers, crumbled bacon optional
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Slice the onion, mince the garlic and wash the tomatoes.
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Add 2-3 Tablespoons of oil to the large skillet over medium heat. Sauté the onion for about 5 minutes until it gets soft and starts to take on some color. Stir a couple of times.
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Finally add the garlic and red pepper flakes for 30 seconds. Stir. Add tomatoes. Pour in 4 cups chicken broth, increase heat to bring to a boil.
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Once boiling add the linguini. Push the vegetables to the side so that the pasta is lying directly in the bottom of the pan. The pasta should be submerged under the chicken broth. Cover and cook for 9 minutes.
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Every few minutes stir with tongs. Meaning pull the pasta on the bottom of the pan to the top so that all the pasta gets a chance to sit in the liquid and be close to the heat. After 9 minutes the linguini should have a little chew to it, close to al dente and very little liquid left.
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Once the liquid is almost gone, reduce the heat to medium and add 1 cup cream. Cook 2 minutes. Taste noodles to make sure they are to your liking, continue cooking if they are still too stiff.
Add salt and pepper if necessary. Top with freshly grated Parmesan cheese.
Other nice optional toppings are crisp crumbled bacon, basil or capers.
See post for ingredient substitutions, the most important being that the chicken broth can be substituted with water.
Toppings are optional, the noodles with the chicken broth and cream are so good you don't need to add the toppings
If you use 1 pound of linguini then increase liquid to 5 cups, all other ingredients stay the same quantity