ONE PAN PASTA
340 g spaghetti
340 g cherry tomatoes
1 medium onion
4 cloves garlic
2 springs basil
[plus more for garnish]
2 tablespoons olive oil
black pepper
salt
red pepper flakes
4 ½ cups water
parmesan cheese
_ quarter tomatoes
_ thinly slice onion and garlic
_ place all ingredients [including the spices] into a large pan
[pan should be large enough so the spaghetti don’t poke out on one end]
_ add water and bring to a boil
_ reduce heat and simmer until all water is evaporated
[stir once in a while so you don’t end up with a giant pasta lump]
_ if pasta stays to al dente add a few tablespoons water
_ season to taste with more salt, pepper, and chili
_ serve sprinkled with parmesan cheese slices
PASTA AUS EINEM TOPF
340 g Spaghetti
340 g Kirschtomaten
1 mittelgroße Zwiebel
4 Zehen Knoblauch
2 Zweige Basilikum
[mehr zum Garnieren]
2 Esslöffel Olivenöl
schwarzer Pfeffer
Salz
Chiliflocken
1125 ml Wasser
Parmesankäse