One Pan Pasta

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An old friend and roommate of mine was visiting from California last summer when she told me about the wonder of One Pan Pasta. I looked it up and found a recipe by Martha Stewart that we tried out. We loved it! I made a couple small changes or substitutions, but it’s mostly the same.

I love that this recipe is fast and simple, that there is very little mess involved, and that it’s healthy and nutritious.  As the recipe title suggests, you only need one pan and the only prep work you need to do is cutting and chopping the onion and tomatoes, and I always have chopped onions on hand in the fridge, for this type meal, which makes it even quicker. You will put all your ingredients into your pan, minus your basil and Parmesan which you will add on top of the pasta when you serve it in individual bowls. Bring it to a boil over high heat(add your optional cooked chicken here. I keep frozen cooked chicken cubes in a freezer ziploc so I can just pull out the frozen chicken and dump it in the boiling water and it’ll be ready when the pasta’s ready), turn it down to medium heat and cook until the pasta is done, about 9 minutes. And that’s it!
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THE RECIPE:

One Pan Pasta lightly adapted from Martha Stewart
serves 6

12 oz whole wheat uncooked spaghetti (can use fettucini, linguine, or anything similar)
1 c or about 8 oz grape tomatoes, cut in half
1 medium white or yellow onion, chopped
2 Tbsp olive oil (I substituted this and minced garlic with my garlic olive oil)
2 cloves minced garlic (I use the already minced garlic jar from Costco)
1/4 tsp red pepper flakes
2 tsp salt
1/4 tsp pepper
4 1/2 c water
2 sprigs basil or 1/2 tsp dried basil
freshly grated parmesan for serving
optional: cooked chicken cubes or strips

Combine pasta, tomatoes, onion, red pepper flakes, basil, garlic, oil, salt, pepper and water in a large straight-sided skillet. Bring to a boil over high heat. Add optional cooked chicken. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Divide among 4 bowl and garnish with basil. Serve with oil and Parmesan.

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