Next time I'll add more basil, which I think could have really brightened up the flavors, as well as more tomatoes — which were my favorite part of the dish.
I saw in the comments on Stewart's recipe that some had tried the dish with chicken stock instead of water, which I think is a great idea, while others discussed sautéing the onions and garlic first. While that does technically defeat the purpose of a one-pan recipe, I do think it's a modification worth trying.
Overall, I still enjoyed cooking Stewart's one-pan pasta, which really surprised me given my ongoing case of kitchen fatigue. It was soothing to watch all those ingredients spin around one pan as my kitchen filled with delicious smells.
Plus, Joe put it best when he took a bite of Stewart's dish.
"It's simple," he said. "But pasta's always good."