by Joyce Peters
Tomatoes are a gardener’s treasure to enjoy in the summer heat when their flavor is at its peak.
Besides being delicious and versatile in recipes they are a powerhouse of nutrients. A good source of vitamin C and vitamin A, tomatoes also provide fiber and other trace minerals. Red tomatoes provide lycopene, an antioxidant that is better absorbed in cooked tomatoes. High blood levels of lycopene have been shown to reduce heart disease and cancer risks.
Cherry tomatoes are usually the earliest to ripen and are great for this recipe popularized by Martha Stewart. You can use other kinds of tomatoes but the cherries add a little sweetness. One Pan Pasta is easy, fast and doesn’t heat up your kitchen. You will need a large frying pan to hold all the ingredients and so the spaghetti or linguine can lie flat.
One Pan Pasta adapted from Martha Stewart
12 oz. linguine or spaghetti
12 oz. cherry or grape tomatoes, halved or quartered
1 onion sliced thin (about 2 cups)
4 cloves of garlic, thinly sliced
¼ teaspoon red pepper flakes
2 sprigs basil, plus more torn leaves for garnish
2 Tablespoons extra virgin olive oil, plus more for serving
4 teaspoons coarse salt
¼ teaspoon ground black pepper
4 ½ cups water
Grated parmesan cheese to taste
Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt, pepper and water in a large skillet. Lay the pasta flat.
Bring to a boil over high heat. Boil; stir and turn pasta frequently with tongs or a fork until pasta is al dente and the water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with the fresh basil leaves. Serve with olive oil and parmesan.
The pasta will absorb all the flavors and the stirring will result in a creamy sauce. Enjoy!
