This dish is fresh, fast and easy. And clean up is a breeze. What's not to love?
Ingredients
12 ounces gluten-free spaghetti
12 ounces cherry or grape tomatoes, halved
1 onion, thinly sliced
4 cloves garlic, thinly sliced
⅛ teaspoon red-pepper flakes
2-3 sprigs basil
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
4½ cups chicken stock (or water)
Freshly grated Parmesan cheese, for serving
Instructions
Add spaghetti, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt and chicken stock into a large Dutch oven.
Bring to a boil over high heat.
Once the stock is boiling, reduce temperature to medium-high and stir the pasta, constantly, for about 10 minutes. Begin to test the pasta for doneness. If using chicken stock, the pasta broth will have a thick consistency.
Once the pasta is done, divide among six bowls and serve with freshly grated Parmesan.
Notes
Adapted from a recipe by Martha Stewart.
Recipe by The California Table at http://thecaliforniatable.com/martha-stewarts-gluten-free-one-pot-pasta/