Linguine - Puglia Style
This recipe was intriguing….I never saw pasta cooked raw with all the ingredients “one pot style”. This recipe is from the Puglia region of Italy, and was written by Martha Stewart.
1 lb. Linguine
1 ½ Cups Cherry Tomatoes, Sliced in Half
1 Onion, Thinly Sliced (About 1 Cup)
4 Cloves Garlic, Thinly Sliced
½ Teaspoon Red-Pepper Flakes
Fresh Basil Leaves (plus additional for garnish)
2 Tbsp. Extra-Virgin Olive Oil
2 Tsp. Salt & ½ Tsp. Pepper
4 ½ Cups Water
½ Cup Freshly Grated Parmesan Cheese (plus additional for serving)
Combine linguine, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper and water in a large deep 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. Add parmesan cheese and season to taste with additional salt and pepper. Garnish with additional parmesan cheese and herbs as desired.