This one-pot linguine combines linguine, cherry tomatoes, garlic, and fresh basil in a single pan, creating a silky, flavorful Italian-American dish that cooks entirely together without draining pasta water.
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In a large straight-sided skillet, combine the linguine, cherry tomatoes, onion, garlic, red pepper flakes, salt, and pepper.
Pour in the water and add the basil leaves and olive oil.
Bring the mixture to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs, until the pasta is al dente and the water has nearly evaporated, creating a sauce. This should take about 9-10 minutes.
Serve immediately, garnished with freshly grated Parmesan cheese.
Refrigerate leftovers in an airtight container up to 2 days; reheat gently on the stovetop with a splash of water or broth to restore sauce consistency.
Cooking pasta directly in the sauce allows the starch to emulsify with the water and oil, creating a naturally creamy sauce without cream or butter.
Cook fresh just before serving for best texture. Leftovers can be refrigerated up to 2 days and reheated gently with a splash of water or broth.
Yellow onion is standard and provides mild sweetness. White onion works too but has a sharper bite.
Fresh basil is essential for flavor—dried basil lacks the brightness. Add fresh basil after cooking rather than during to preserve its flavor.
The pasta should be tender but still have slight resistance, and the liquid should be mostly absorbed or reduced to a light sauce, around 15–18 minutes.
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