One-pan weeknight pasta

Method

1. 1

   Bring the water to a boil in a wide skillet or shallow pot with 1 tsp salt.

2. 2

   Add the pasta, garlic, cherry tomatoes, and red pepper flakes. Stir once so nothing sticks.

3. 3

   Cook uncovered over medium-high, stirring every minute or two, for 9–11 minutes — until the pasta is al dente and the liquid has reduced into a glossy, clinging sauce.

4. 4

   Kill the heat. Stir in the olive oil and half the parmesan. Taste and adjust salt.

5. 5

   Divide between two bowls. Top with the remaining parmesan and torn basil. Eat immediately.