Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

One Pot Pasta

16 ounces linguine
12 ounce can petite diced tomatoes

1 onion, thinly sliced (about 2 cups)
4 cloves of garlic, thinly sliced

1/2 teaspoon red pepper flakes
2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt

Freshly ground black pepper
4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large Dutch oven (the linguine should lay flat).

Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.