12 oz. linguine
1 onion, thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
4 1/2 cups water
12 ounces cherry or grape tomatoes, halved
4 cloves garlic, thinly sliced
2 sprigs basil
Course salt and freshly-ground pepper
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.