One Pan Pasta

Ha! This did not work out with gluten free pasta. I'm not completely sure how to fix it. I think if you were to cook the pasta most of the way through and used less water and cooked just enough off before you put the pasta in to finish it, then it could work, but the way it is now, you need to use regular pasta. Otherwise, it gets to sticky and the pasta doesn't cook all the way through. 

One-Pan Pasta (adapted slightly from Martha Stewart Living)

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

6 cloves garlic, thinly sliced

1/2- 3/4 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2-3 tablespoons extra-virgin olive oil, plus more for serving

kosher salt and freshly ground pepper

4 1/2 cups water

Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.