If you’re looking for a supremely simple dinner that is easy on the budget, behold the joy of this pasta dish. All the ingredients — including dry pasta, just plopped into a pan and cooked for a few minutes. Dinner is ready in less than 15 minutes top to bottom. I kid you not.
The recipe uses Martha Stewart’s crazy popular dish modded slightly for the clean eating crowd.
After nearly 50 years of living, I finally broke down and bought red pepper flakes. Not a fan of hot, I’ve never felt the need, but wanted to be authentic-ish. I actually made the recipe with a half teaspoon of the fiery flakes and — being a total heat wimp — I thought it was still too spicy for my taste. Your mileage may vary.
Just add a simple green salad or vinegar cucumbers on the side and this makes a great, light meal for a warm summer evening. Yes, we ate it al fresco!
- 16 oz whole wheat linguine
- 16 oz grape tomatoes, halved
- 1 white onion, thinly sliced
- 6 C water
- 3 T extra-virgin olive oil
- 1 T minced garlic
- 1/4 t red pepper flakes
- 1 T fresh rosemary leaves
- 1 T fresh sage leaves
- Freshly ground salt and pepper
- Shaved parmesan cheese
- Combine all items except cheese in a large skillet.
- Bring to boil over high heat.
- Reduce heat and continue boiling, turning mixture frequently with tongs, for about 12 minutes or until pasta is al dente liquid is nearly evaporated.
- Serve with parmesan cheese.