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We had this for the first time last night and it will certainly be thrown into the regular rotation.  It’s quick, made in one pot (hurrah for less dishes!), is a great way to use up garden veggies and is very forgiving–use fresh or dried herbs and your choice of onions.  Serve as a main vegetarian dish or as a side to grilled chicken.



12 ounces linguine (other pasta types may over or undercook–follow package instructions if you try another pasta)
1 onion (red, sweet, white–whatever you’ve got on hand), thinly sliced
12 ounces cherry tomatoes, washed and halved
3 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
2 sprigs fresh basil or 3 Tablespoons dried basil
2 sprigs fresh parsley or 3 Tablespoons dried parsley
2 Tablespoons olive oil
4 1/2 cups water
Parmesan cheese for garnish

Add all the ingredients to the pot.  Bring to a boil and for nine minutes (or according to package instructions on linguine), stir frequently to keep pasta from sticking to the bottom.  When cooked al dente, remove from heat and serve with a garnish or Parmesan cheese.

(Thank you Marin Mama Cooks for the recipe inspiration!)

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