one pan pasta caprese style

When I first tried the one pan pasta in Martha Stewart and loved it I quickly came up with a few versions I wanted to try. The same week I made the pasta with some zucchini and it was delicious. Last night I made the caprese version. This is really one of the easiest meals to make. I loved how light and fresh this version was. I was out of onion so I used shallots instead and I think I liked it more than all the onion the original version calls for.

One pan pasta caprese style

12 ounces linguine
12 ounces of cherry tomatoes, I used yellow and red for variety
2 shallots sliced
4 cloves garlic, thinly sliced
2 sprigs basil, plus more for garnish
2 Tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 1/2 cups of water
mozzarella balls

1. Combine pasta, tomatoes, shallot, garlic, basil, olive oil salt and 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.

2. Season to taste with salt and pepper, garnish with basil and mozzarella balls, toss.