[block:bean=mkt-bestowed-steup-banner-new-co] But after seeing the 85th article on the recipe and hearing everyone else say, Yes! It really works!, my curiosity got the best of me. So I gathered up all the ingredients—linguine, cherry tomatoes, onion, garlic, fresh basil, red pepper flakes, and olive oil—and stuck them in my large sauté pan. It looked like this: Then, I poured in 4½ cups of water, as per Martha’s directions, and brought the concoction a boil, intensely worried the entire time that the pan would bubble over and send scalding hot pasta and veggies all over my kitchen floor. (Thankfully, this did not happen.) Concurrently, I suggested to my husband that he should be prepared to order pizza in case this didn’t work out. MORE: 13 Power Foods That Lower Blood Pressure Naturally Once the whole thing came to a rolling boil, I allowed it to continue to boil for 9 minutes, lid off, stirring frequently. When the time was up, I nervously tested the pasta…And found it to be delightfully al dente. Without having to drain the noodles or do anything at all, it now looked like this.Here’s how to pick the best kind Pretty good, right? Martha recommended dousing the whole thing in more fresh basil and some Parmesan cheese, so I did. (Clearly, the woman knows flavor.) We sat down to eat, and it was delicious. In fact, the leftover pasta water had transformed into a creamy—yet not too heavy—sauce that was better than the sauces of most traditional pasta recipes I’ve made. (Looking for the healthiest pasta choice? .) MORE: The Easiest Homemade Pizza Dough You’ll Ever Make If I had to be a grump and complain, I’d say that I wish the recipe called for more vegetables than a meager 12 ounces of cherry tomatoes. But considering there was only one pot to clean after we finished eating, I’m gonna let that one slide.
