One-Pan Whole Grain Pasta

• 6 ounces whole grain thin spaghetti
• 2 tablespoons tomato paste
• 1 cup Small diced onion
• 1 cup onion, diced small
• 4 sun dried tomatoes, chopped small
• 1/8 cup pine nuts
• 2 tablespoons sun dried tomato paste
• 1 large shallot, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 1/4 cups red cherry tomatoes, halved
• Kosher salt
• freshly ground black pepper
• 2 sprigs of fresh basil, plus more more torn basil for serving,
• 1/4 cup Italian parsley, chopped small
• freshly ground pecorino Romano cheese
• 2 cups water
• 2 large garlic cloves, chopped small

1. 1. Heat 1 tbs of olive oil in 12" straight-sided pan.
2. 2. Add shallot, garlic, sun dried tomato paste and pine nuts. Cook for 2 mins. Add chopped tomatoes, red pepper flakes, marjoram, basil and 1 ts. salt and dash of pepper to pan and stir pushing all ingredients to each side of pan.
3. 3. Lie pasta flat in middle of pan. Add water and bring to a boil over high heat. Stir mixture, turning frequently with rubber spatula or tongs until pasta is al dente and water is mostly evaporated, about 5 or 6 min (depending on brand of pasta).
4. 4. Season with salt and pepper to taste. Divide between 2 bowls, garnish with chopped parsley and torn basil leaves. Drizzle with olive oil and serve with grated pecorino Romano cheese.,

tomato paste, onion, onion, tomatoes, pine nuts, tomato paste, shallot, red pepper, olive oil, red cherry tomatoes, kosher salt, freshly ground black pepper, fresh basil, italian parsley, freshly ground pecorino, water, garlic

Taken from food52.com/recipes/80918-one-pan-whole-grain-pasta (may not work)