One Pot Pasta (Tomato and Garlic)

This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavour insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.

12 oz linguine or other long pasta
12 oz cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
½ tsp. red-pepper flakes
2 sprigs basil
2 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly ground
4½ cups water

Garnish:
Parmesan cheese, freshly grated
basil leaves, torn
olive oil

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 tsp. salt, ¼ tsp. 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.

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