One Pan Pasta

One Pan Pasta

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by Jill Aker-Ray

WCNC.com

Posted on September 10, 2013 at 12:42 PM

One Pan Pasta
Chef Jill Aker-Ray “What’s for Dinner?” Personal Chef Services

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if
large or firm, ripe tomatoes, seeded, large chop
•1 onion, thinly sliced (about 2 cups)
•4 cloves garlic, thinly sliced
•1/2 teaspoon red-pepper flakes 9more or less to taste)
•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 cups water (I prefer to use a good quality stock or brothchicken
or vegetable to enhance flavor)
• 4 eggs (optional-for basting on top of finished dish)
• 1/2 cup crispy proscuitto, crispy pancetta or crispy baconcrumbled
(optional-for added flavor and presentation)
• Fresh arugula or baby spinach (optional-to toss in at end, for
added color and nutritional value)
• Freshly grated Parmesan cheese or pecorino Romano, for
serving
DIRECTIONS
1. STEP 1 Combine pasta, tomatoes, onion, garlic, red-pepper flakes,
basil, oil, 2 teaspoons 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.
2. STEP 2 Season to taste with salt and pepper, divide among 4 bowls,
and garnish with basil. Serve with oil and Parmesan.
One Pan Pasta
Chef Jill Aker-Ray “What’s for Dinner?” Personal Chef Services

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