One Pot Linguine with Tomatoes

7 oz linguine
2 cups chunked tomatoes
garlic
herbs - 1/4 cup oregano and marjoram mix
1 onion - thin sliced
water
olive oil
good parmesan or other cheese to top
Adjustments: Add more veggies, sausage

Fill measuring cup with about 2 cups of chopped tomatoes. The more tomatoes you can squish in, the better. Add water or broth to make 2 1/2 cups.

Add oil to pan.

Put the noodles flat in the bottom of the pan, break in half and spiral half size noodles around the pan, flatten noodle pile with hand.

Add other veggies here. -a layer of kale was good.

Add some herbs here. Oregano and marjoram, or whatever you like. A good honest quarter cup, just rip the leaves off the stems, no need to cut fresh leaves up, but you can. Dry herbs would work also.

Add some of the onions if plentiful.

Pour tomatoes and water on top. Arrange tomatoes evenly, a little more to the center and away from the side. Add garlic to the tomatoes, I used a spoonful of garlic from a bottle.

Add the remaining herbs here.

Spread the remaining onion on top of the tomatoes.

Heat to boiling, reduce heat, cover, and cook until pasta is done.Uncover and sprinkle a little cheese on top and let it melt in. Serve with extra cheese.

Cooking time can be 15 to 30 minutes, need to cook the tomatoes and be sure the noodles are done.

Bake in hot oven for a few minutes after it is done to crisp the top.