Tomato Basil Pasta
12 ounces whole wheat linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, minced
1/2- 3/4 teaspoon red-pepper flakes, optional
2 sprigs basil, plus torn leaves for garnish
2-3 tablespoons extra-virgin olive oil, plus more for serving
sea salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher 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 10 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
*You could cook some ground turkey or 2 diced chicken breasts in the pan as your first step, if you prefer to have some protein in your meal.