What to Cook the Day After Thanksgiving

One-Pan Pasta
From Martha Stewart Living
Serves 4

Thanksgiving requires every pan in the house. You’re exhausted the next day (even if you only brought a pie!) Thank goodness, then, for this killer pasta recipe, which I cook about once a week when the weather gets cold. It’s unbelievable how easily Martha Stewart’s one-pan pasta comes together: The sauce—cherry tomatoes, garlic, onion, basil, and hot pepper flakes—mingle right in the pan with the pasta noodles and their cooking water, transforming in minutes into a creamy sauce that coats every strand. The best part? Almost no dishes. So you can get back to napping. —Yahoo Food Assistant Food Editor Donna Yen

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 Parmesan cheese, for serving

1. 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.

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

More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
All of the Turkey Recipes You’ll Ever Need
25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
21 New Thanksgiving Dessert Ideas to Try This Year

More easy cooking videos:
Braised Brussels Sprouts with Bacon and Hard Apple Cider
The Key to Fluffy Mashed Potatoes

Will you try this simple pasta dish?