How about an easy-to-make and easy-to-eat pasta for dinner? This is one that I’ve made three times over the past month. It’s simple: put some fresh tomatoes across the bottom of your skillet, top with dry pasta and some veggies and spices, pour water over the whole thing, and stir as it cooks for nine minutes or so. Done!

One pan spicy tomato pasta with fresh mozzarella

12 ounces linguine

12 to 16 ounces cherry or grape tomatoes, halved

2 cups thin onion slices

4 cloves garlic, thinly sliced, or 4 tsp. jarred minced garlic

3/4 tsp. red pepper flakes

2 sprigs fresh basil (or use one tsp dried basil)

2 TBS olive oil, plus extra for drizzling

salt and pepper

4 1/2 cups water

5-6 ounces of fresh mozzarella, cubed

Grated parmesan for serving

1. In a large skillet of frying pan with high sides, create a layer with all the sliced tomatoes.

2. Lay the dry pasta across the tomatoes. No need to break it.

3. Spread the onion, basil and garlic across the pasta, and top with red pepper flakes, 1/2 tsp pepper, and 2 tsp (or to taste) salt, sprinkling across the ingredients to distribute evenly.

4. Gently pour water over all ingredients, and bring to a boil over high heat.

5. Continue to boil the mixture for about 9 minutes (check pasta package cooking suggestion), turning pasta frequently with tongs, until pasta is done and water has evaporated.

6. Remove from heat, season to taste with more salt and pepper, if needed, and divide among four bowls. Top with cubes of soft mozzarella while hot.

7. Serve topped with parmesan and a drizzle of olive oil.

Tip: If you walk away from this as it’s cooking, you could end up with two not-so-good problems: either a glob of stuck-together pasta from not stirring frequently, or a pasty pasta mess from allowing it to cook too long. Stick with it for nine minutes, and you’ll have a delicious meal!

You might also like:

Mama Steph’s Chicken-Asparagus Pasta Toss

  

Copyright 2014 Stephanie Hill Frazier. All rights reserved.