Slice your cherry tomatoes in half and the onion into thin strips. Mince the garlic cloves very fine with your sharp knife. This provides the signature Martha Stewart fresh flavor profile.

Place the dry linguine flat in your large skillet. Add the tomatoes, onions, garlic, and red pepper flakes. Place the fresh basil leaves on top for a very pretty look.

Pour the water and the extra-virgin olive oil into the pan. Make sure the water covers most of the long pasta noodles. Add a big pinch of salt and black pepper now.

Turn your stove to a high heat and bring the water to a boil. This starts to release the starch from the dry wheat pasta. Your kitchen will smell like savory herbs very soon.

Lower the heat and stir the pasta constantly with your tongs. Cook for about nine minutes total time on the stove. The water will turn into a thick and very creamy red sauce.

Take the pan off the heat when the noodles are soft. The sauce should coat every strand of the yellow pasta. Serve it hot with plenty of fresh parmesan cheese.