Friday Night Macaroni

• 4 ounces cherry tomato
• 4 ounces canned crushed tomato
• 1/2 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh basil
• 4 cups water
• course salt
• freshly ground pepper
• 1/2 teaspoon red pepper flakes
• grated parmesan
• 12 ounces linguine

1. Combine linguine, tomatoes, crushed tomatoes, onion, garlic, basil, olive oil, red pepper flakes, and salt & pepper in a straight-sided skillet - the linguine should lay flat. You might need to break the linguine to fit it in the skillet.
2. Bring to a boil over high heat. Stir this bubbly mixture frequently with tongs until pasta is al dente, about 10 - 12 minutes. You should be left with a small amount of liquid sauce.
3. Remove from heat and add the butter. Stir to combine until silky.
4. Serve with lots of Parmesan cheese!

tomato, tomato, onion, garlic, extravirgin olive oil, basil, water, course salt, freshly ground pepper, red pepper, parmesan, linguine

Taken from food52.com/recipes/80964-friday-night-macaroni (may not work)