One-Pan Pasta

This particular recipe was shared on Facebook several times, plus I stumbled across it in Martha Stewart living.  The basic concept is you put pasta, veggies and water in a pan and cook it for 10 minutes and then you have a creamy-sauced pasta.  Not having any plans for dinner tonight, I figured I'd give it a whirl since I had both pasta and fresh tomatoes on hand.  The directions are for regular pasta, so I figured I'd have to play it by ear.

Ingredients:
12 oz. pasta
12 oz cherry tomatoes
1 thinly sliced onion
4 thinly sliced cloves of garlic (I chopped it)
2 TSBP extra virgin olive oil
2 sprigs of basil
salt, pepper, crushed red pepper flakes
4.5 cups of water

Basically you put all the stuff in the pan like so:

Then you bring the water to a boil, and let it cook for 9 minutes, or until most of the water is gone, stirring the pasta occasionally.  HOWEVER, gluten free pasta takes 14-20 minutes to cook, so the water was mostly gone well before the pasta was done.  So, I did what any good cook would do...I added wine to make more liquid.  Then I had to add more water....then I figured out putting it on simmer and covering the pan worked too.  It was finally done, and this is what it looked like:

I then added sausage and freshly grated 30-month parmesan cheese for all three of us, but only I got the drizzle of Balsamic vinegar.  .

Philistine #1 proclaimed it delicious and asked for me to put some in the fridge for his lunch tomorrow.  Philistine #2 didn't like the pasta, ate the sausage, and went to bed hungry.  I thought it was really tasty, and next time I make it I plan to add mushrooms, and maybe some veggies.