<https://lh4.googleusercontent.com/-TNs_RRuFXQk/UnvOxGRQAxI/AAAAAAAAABQ/r-tplqwTuHg/s1600/IMG_9652.jpg>

*One-Pan Pasta* (adapted slightly from *Martha Stewart 
Living*<http://www.marthastewart.com/978784/one-pan-pasta>
)
 
   - 12 ounces linguine
   - 12 ounces cherry or grape tomatoes, halved or quartered if large
   - 1 onion, thinly sliced (about 2 cups)
   - 6 cloves garlic, thinly sliced
   - 1/2- 3/4 teaspoon red-pepper flakes
   - 2 sprigs basil, plus torn leaves for garnish
   - 2-3 tablespoons extra-virgin olive oil, plus more for serving
   - kosher salt and freshly ground pepper
   - 4 1/2 cups water
   - Lots of freshly grated Parmesan cheese, for serving

 Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 
teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large 
straight-sided skillet. Bring to a boil over high heat. Boil mixture, 
stirring and turning pasta frequently with tongs, until pasta is al dente 
and water has nearly evaporated, about 9 minutes.


<https://lh3.googleusercontent.com/-mwFs_N08iCk/UnvO5oHZKoI/AAAAAAAAABY/fMspFDEwZyQ/s1600/IMG_9669.jpg>


Season to taste with salt and pepper, divide among 4 bowls, and garnish 
with basil. Serve with oil and Parmesan.



On Thursday, November 7, 2013 8:30:59 AM UTC-8, hsmitham wrote:
>
> Tom,
>
> Was very curious what culinary feast your hatching but the link doesn't 
> seem to work?
>
> ~Hugh
>
> On Thursday, November 7, 2013 8:24:22 AM UTC-8, Tom Virgil wrote:
>>
>> I am going to see if the Trangia has the umph to pull this off this 
>> weekend.
>>
>> http://www.lottieanddoof.com/2013/06/one-pan-pasta/
>>
>> I think I will get the water boiling in the kettle and then pour over the 
>> ingredients in the pan.  From there,  cook until pasta is al dente, garnish 
>> with basil, serve with extra EVOO and Parmesan.
>>
>> Will report in on success or lack thereof.
>>
>> Tom
>>  
>>
>>

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