One Pan Bruschetta Spaghetti.
There is not a ton of ingredients - and most of them are fresh ones. It's fairly quick to pull together and the only prep is really chopping.
It both light and hearty at the same time. And it cooks in one pot
12 oz - thin spaghetti
2 T - olive oil
1 yellow onion - thinly sliced
4 garlic cloves - thinly sliced
1T - cider vinegar
Pinch - red pepper flakes
2lbs - tomatoes chopped
1t - kosher salt
1/2 t - ground pepper
2 oz - finely grated Parmesan cheese
1 cup - basil leaves
Add oil into a large / deep cast iron skillet or dutch oven. Add the onions. Cook until soft (5 minutes). Add garlic - cook another 3-5 minutes. Add red pepper to taste. Add the vinegar and continue cooking until it evaporates.
Add the spaghetti along with 2 3/4 cups of water, tomatoes and sprinkle salt and pepper. Cover, bring to a boil, then simmer for 10 minutes.
Uncover for another 5-8 minutes to cook away the liquid. Leave enough to keep the pasta and sauce loose.
Off heat, add the cheese and basil and mix it together.
Add more cheese if you'd like. We liked.
The flavours are simple and clean. With such little water to cook the pasta, the starch is prevalent, but in a good way.
It serves four, so we have leftovers, which is great for my work lunches. I'm sure we'll do this again.