ONE-PAN BRUSCHETTA SPAGHETTI

SERVES 4 INGREDIENTS

2 tbsp olive oil

1 yellow onion, thinly sliced

4 garlic cloves, thinly sliced

Pinch of red-pepper flakes, to taste 1 tbsp cider vinegar

340g thin spaghetti or linguine, broken in half

900g Roma or Campari tomatoes, chopped (about 8 to 12 tomatoes) 1 tsp kosher salt

½ tsp black pepper

60g finely-grated Parmesan (about half cup), plus more for serving

About 1 cup basil leaves, for serving

METHOD

1. Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.

2. Add pasta, followed by the tomatoes, and pour the 2 ¾ cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn’t stick. Uncover and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavour, 5 to 8 minutes more. (If there’s still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)

3. Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.