Found this on Facebook from MetaBlasts 8-15-2016, and he said he got the idea from Martha Stewart. I have tweaked it some.
YIELD: Serves 2 medium servings
1.
Place about 2 oz. dry spaghetti into frypan with
straight sides
(I actually used a cast iron pan with slightly angled
sides.)
If
you like your pasta al dente, continue to step 2. If you like it
cooked more, add the 1 cup of water right now and turn burner to
medium high. Let it cook while you dice veggies. Make sure you stir
it a bit so pasta won’t stick to itself.
2.
Cut up and place into frypan around pasta:
1
cup thinly sliced onions (sliced on the vertical.)
1/2 red bell pepper, chopped in
large pieces (or any
color you
want; if you want heat, use 1
chili pepper.)
About
a dozen cherry
tomatoes sliced in half
(or
equivalent in other
tomatoes.)
1-2
large garlic cloves, peeled and
thinly sliced.
3. Top with Leaves from 1-2 sprigs fresh basil
4. Drizzle
with olive oil.
5.
Add: 1
cup water
6.
Bring to boil, then turn down to about medium, making sure water
continues to lightly boil. Pay attention, and stay with this. Use
tongs to gently stir. Cook 10 minutes or until water is gone.
7.
Turn off heat.
8.
Add and stir in about 1/2 cup shredded Parmesan cheese.
9. Add leaves from another
sprig of fresh basil and stir in.
Options:
Add sliced mushrooms
Add your favorite
meat (chicken, shrimp, thin slices of beef, etc.)
NOTE:
* How to cut onions: Peal
onion, then slice through it at the equator. Place cut side on board
and cut vertically, very thin.
* A sprig of basil is the
leaves from about a 4” stem.
