Video attempt: One-Pan Pasta and Cherry-Almond Clafoutis

Making this pasta felt like performing a magic trick. I would recommend making it as soon as possible. As for the clafoutis? Provided you buy already blanched almonds and use a cherry-pitter, well, it's pretty magical too.

Cherry-Almond Clafoutis slightly adapted from A Platter of Figs

1 tablespoon butter

Flour for dusting the pan

2 pounds cherries, pitted

1/2 cup blanched whole almonds

6 large eggs

2 cups packed brown sugar

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 teaspoon organic vanilla extract

powdered sugar

Preheat the oven to 375F. Butter and flour a 10- or 12-inch gratin dish or large cast-iron frying pan and arrange the cherries in the bottom. Scatter the blanched almonds evenly over the cherries.

Beat the eggs with the brown sugar and flour. When the mixture is smooth, whisk in the milk. Add the vanilla extract. Pour the batter over the fruit.

Bake for 40 minutes, or until the top is nicely browned and a skewer inserted in the center comes out clean. Let cool, then dust with powdered sugar. Clafoutis tastes best at room temperature. 

One-Pan Pasta via Martha Stewart Living

12 oz. dried spaghetti

12 oz. cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

3 sprigs basil, plus more torn ones for garnish

2 tablespoons extra-virgin olive lil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Combine the pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon 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 been absorbed, about 9 minutes.

Season to taste with salt and pepper. Garnish with basil. Serve with olive oil and Parmesan.