Ingredients
- 2 servings Linguini
- 1 Knorr Herb Infusion Pot
- Handful Cherry tomatoes
- 1, diced Onions
- 2, diced Garlic cloves
- 1 pinch Chilli flakes
- Handful Basil leaves
- Drizzle Olive oil
- Salt & pepper
- 4 cups Water
- Oregano
Here is my take on the epic Martha Stewart dish. It’s always a good day when it ends with a hearty plate of classic pasta, but it’s even better when my day ends with one pot in the kitchen sink. I must say I was quite reluctant to try this dish, as I was imagining myself eating mushy pasta as opposed to the very al dente way I love it. But, luckily, I was very wrong on this one.
Steps
1 Done | In a pan that comes with a matching lid, I placed 2 servings of Bavette linguini-style (uncooked) pasta, a Knorr Herb Infusion Pot, a good bunch of sliced cherry tomatoes, a diced onion, 2 chopped cloves of garlic, a pinch of chilli flakes, plenty of fresh basil from our bountiful garden, good quality olive oil (from our honeymoon in Tuscany), some salt and cover with water. |
2 Done | The mixture is then brought to a boil over high heat, stirring frequently with tongs, mixing the ingredients together. |
3 Done | Once the pasta is cooked, I removed it from the pan using the tongs, onto a plate. If the water has not yet evaporated, let it reduce over high heat. I prefer using more water than needed in order to let the flavours infuse whilst the sauce is reducing. |
4 Done | I then season with salt, and garnish with fresh basil and Parmesan. Ta-dah! |
