12 ounces linguine
12 ounces cherry or grape tomatoes,
halved or quartered if large
1 yellow onion, thinly sliced (1.5-2 cups)
4 cloves of garlic, thinly sliced
1/4 teaspoon red pepper flakes
2 sprigs basil, plus torn leaves for
2 tablespoons extra-virgin olive oil, plus
more for serving
Kosher salt & fresh ground black pepper
4½ cups water*
Freshly grated Parmesan cheese
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, ¼
teaspoon pepper, and water in a large straight-sided skillet－the linguine should lay flat. (I use a 14-inch, non-stick skillet. The wide skillet also allows the proper ratio of water to cook off versus being absorbed by the pasta, which is critical to properly cooked pasta.)
Bring to a boil, uncovered, over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until the pasta is al dente and the water has nearly evaporated, about 9 minutes.
*The original recipe keeps the heat on high; I prefer reducing to medium high.
Stir the pasta regularly enough to prevent sticking and promote even cooking, but not a constant stir which can make the pasta gluey.
Check the pasta for doneness a minute or two early. Also, if pasta is cooked to your liking but the mixture still seems a little soupy, the mixture will thicken as it rests. Conversely, if the mixture seems a tad dry and the noodles are not done, add an extra cup or so of water.
Season to taste with salt and pepper, divide among 4 bowls and garnish with basil. Serve with olive oil and Parmesan.