Gayle Reeves' Blog


Gayle A. Reeves - Tuesday, May 27, 2014

Looking for a light, breezy meal to kick-off the warm summer season? Look no further than this one pan pasta recipe! With a hint of garlic and a dash of basil, this will be a sure winner at picnics and parties all summer long.

Prep Time: 15 Min.
Total Time: 20 Min.


  • 12 Ounces linguine
  • 12 Ounces cherry or grape tomatoes, halved or quartered (if large)
  • 1 onion, thinly sliced, about 1 cups
  • 4 cloves garlic, thinly sliced
  • ½ tsp 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 pepper
  • Freshly grated Parmesan cheese, for serving


1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 tsp. salt, ¼
tsp. pepper and water in a large straight-sided skillet.

2. Bring to a boil over high heat.

3. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

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