Rose Victoria's One Pot Pasta

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups) (optional)
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red-pepper flakes (can use 1/4 tsp. if you prefer)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• 4 1/2 cups water
• Freshly grated Parmesan or Percorino  Romano cheese, for serving

DIRECTIONS

1. STEP 1

   Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, 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 and water has nearly evaporated, about 9 minutes.
   
   

2. STEP 2

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