One pot Linguine with Tomato, Basil and Garlic

Tonight I'm making a one pot linguine pasta dish. There is a lot of controversy about this dish because, as we all know, this is not how you cook pasta. However, I've read a lot of reviews of this cooking method, people like it and I'm going to see what it's all about.

First of all, the preparation is very easy, just as advertised, place all the ingredients into a 12" square sided sauté pan. Cook the pasta at a slow boil for 30 minutes or until all the water is absorbed and you're done.

The first thing I realize is that you've got to get the salt right. The reason is because you're not draining off the salty water as you normally would, all the salt you add will be absorbed into the pasta. If you add too much salt, there's no undoing it.

With the salt just right, I notice is that I taste all the flavors of the tomato, basil, garlic and onion in the pasta, I kind of like that. Secondly, the pasta has the consistency of risotto; creamy yet with an al dente mouth feel. Overall, I think it's a win!

Ingredients:
5 - 1/2 cups water
3/4 pound Barilla Linguine
2 cups sliced cherry tomato's
1 cup basil leafs
1/2 yellow onion sliced thin
4 rough chop garlic cloves
1 table spoon olive oil
1 tablespoon butter
1 teaspoon salt
Pinch red pepper flakes

Preparation:
Take a 12" square sided sauté pan and add the linguine, cherry tomato's, basil, onion, garlic, olive oil, butter, salt and red pepper flakes. Place on the cook top and 5 - 1/2 cups water and bring to a boil. Reduce the heat slow you have a very slow boil and cook stirring regularly for 30 minutes or until the water is absorbed.

To serve, place a portion of the pasta on a serving plate and garnish with chopped basil leafs, fresh grated parmesan cheese and a grind of salt and pepper.