1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Instructions
No Straining Just Stirring. Throw it all in the
pot, INCLUDING the uncooked Pasta, and cook! -
Bring it to a boil, then reduce to a simmer. The
starch leaches out of the pasta and makes a rich,
warm sauce for the noodles. The other ingredients
cook right along with the pasta and
Ingredients.
Place pasta, tomatoes, onion, garlic, basil, in a
large stock pot. Pour in vegetable broth. Sprinkle
on top the pepper flakes and oregano. Drizzle top
with oil.
Cover pot and bring to a boil. Reduce to a low
simmer and keep covered and cook for about 10
minutes, stirring every 2 minutes or so. Cook until
almost all liquid has evaporated.
Season to taste with salt and pepper , stirring
pasta several times to distribute the liquid in the
bottom of the pot.
Serve garnished with Parmesan cheese.
Originally Submitted
10/8/2013
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