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Cherry Tomato Basil One Pot Linguine

The tomatoes release their juices as they cook, and that juice plus the starchy broth reduces into a light, glossy sauce — no cream needed.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Ingredients Method

Ingredients
  

  • 12 oz linguine (or spaghetti)
  • 12 oz cherry tomatoes halved
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 tbsp olive oil
  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 cup loosely packed fresh basil leaves torn
  • 1/2 cup freshly grated Parmesan cheese

Method
 

  1. Add the linguine, tomatoes, onion, garlic, red pepper flakes, olive oil, broth, salt, and pepper to a large, deep skillet or Dutch oven. (Break the linguine in half if your pan is on the smaller side — it needs to lie flat.)
  2. Bring to a boil over high heat, then reduce to a steady simmer. Cook 10 to 12 minutes, stirring frequently with tongs, until the pasta is al dente and most of the liquid has been absorbed into a light sauce.
  3. Remove from the heat and stir in the basil and Parmesan. Taste and add more salt if needed — the broth does most of the seasoning work here.
  4. Serve right away with extra Parmesan and a drizzle of olive oil.