Martha Stewart’s One-Pan Pasta

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/4 to 1/2 tsp. crushed red pepper flakes
2 sprigs fresh basil, plus more for serving
2 tsp. coarse salt
Freshly ground black pepper
4 1/2 cups water
Freshly grated Parmesan cheese for serving

Combine the raw pasta, tomatoes, onion, garlic, red pepper flakes, basil sprigs, olive oil and 2 tsp. salt in a large straight-sided skillet (the linguine should lay flat). Add 4 1/2 cups water.

Bring to a boil over medium-high heat. Simmer mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has almost evaporated, about 9 minutes.

Season to taste with salt and pepper and divide evenly among 4 pasta bowls. Garnish with slivered fresh basil and serve with freshly grated Parmesan cheese.

Serves 4
WW Points per serving: 10