One-pan pasta with canned tomatoes

Pasta and macaroni Italian cuisine

This is a variation on Martha Stewart's One-Pan Pasta recipe, for when fresh cherry tomatoes are not in season and/or you'd rather use canned tomatoes. The portions are reduced to serve 2 rather than 4. I was skeptical, but since the proportion of liquid stays about the same, it worked very well and still had the starchy benefits of the original, with the same cooking time. Just keep an eye on it to make sure it doesn't burn and to add more liquid if necessary. Sauté the onions and garlic in olive oil first for a richer flavor.