I’ve been hearing about this one pot pasta from everyone. My friend Tanya told me about it a couple years ago, but for some reason, I never got around to making it. I think it’s probably because I didn’t have a real pasta pot until recently.

Now, I have a huge pasta pot, so I decided to make it for dinner last week.

Tanya was right: This is one of the easiest and most delicious dinners you can make. The only work involved is slicing cherry or grape tomatoes, chopping onions and boiling water. I don’t like chopping onions, but trust me: the payoff is worth it.

I think I’ve started a one-pot pasta revolution because my friend Steph just made it for dinner, too. Apparently her husband told her she should definitely make it again, so there’s another endorsement.

Something that Steph and I both found when we were making the pasta is that the water takes a while to evaporate. Steph said that she left her pot on the stove for a little too long as a result. I took mine off early when I saw the noodles were cooked through. You can always drain a little water out if you have to later.

Anyway, I would highly recommend making this pasta as soon as possible. Especially on nights when all you want to do is get into your pajamas, crawl into bed and watch new episodes of Keeping Up with the Kardashians.

We were having a 90s music power hour at the bakery the other day and this song came on. It’s also good to play while you’re chopping onions or waiting for water to evaporate.

One Pot Pasta (from Martha Stewart)

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
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 or shaved Parmesan cheese, for serving

Directions

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.

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