One Pot Tomato and Basil Pasta

pasta
vegetarian
mains
one-pot

What you need

  • 350 g linguine
  • 400g cherry or grape tomatoes, halved or quartered if large
  • 1 white onion, thinly sliced (about 2 cups)
  • 6 cloves garlic, thinly sliced
  • 1 tsp red-pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2-3 tablespoons extra-virgin olive oil, plus more for serving
  • 2 cups chicken stock
  • 2 ¾ cups water
  • 2 tbsp cornflour
  • 1 cup rocket
  • Salt and freshly ground pepper
  • Lots of freshly grated Parmesan cheese, for serving

How it’s done

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 1 tsp kosher salt, 1/4 tsp pepper, stock and water in a large straight-sided skillet.

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

If there is too much liquid remaining, add flour until sauce thickens

Add rocket, stir until it wilts

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