One Pot Spaghetti

This is the most amazing recipe. I’ve been making it for a few years now. You can only do it in the summer since it calls for fresh basil and tomatoes.

I found it on Lottie and Doof’s blog. I used to find the best ideas on his blog. You’re going to read this one and ” go no way, no how”. I’m not a major pasta person unless it’s light, then I’m your girl.

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

*****from the Recipe Box:

I know you’re not going to believe this, but it actually makes a sauce.

No, it does not come out yellow. Sometimes I’m the worst picture taker.

and remember: Common sense is a flower that doesn’t grow in everyone’s garden. Big kiss, Lynn

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