12
ounces linguine
12
ounces cherry or grape tomatoes, halved or quartered if larg
1
onion, thinly sliced (about 2 cups)
4
cloves of garlic, thinly sliced
1/2
teaspoon red pepper flakes
2
sprigs basil, plus torn leaves for garnish
2
tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
Freshly ground black pepper
4 1/2
cups water
Freshly grated Parmesan cheese, for serving