Ingredients
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2 servings Linguini
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1 Knorr Herb Infusion Pot
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Handful Cherry tomatoes
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1, diced Onions
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2, diced Garlic cloves
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1 pinch Chilli flakes
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Handful Basil leaves
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Drizzle Olive oil
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Salt & pepper
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4 cups Water
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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
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1
Done
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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. |
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2
Done
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The mixture is then brought to a boil over high heat, stirring frequently with tongs, mixing the ingredients together. |
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3
Done
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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. |
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4
Done
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I then season with salt, and garnish with fresh basil and Parmesan. Ta-dah! |
