Amazing Tomato Basil Pasta

By Tstone76

Ingredients

• 12 ounces pasta (such as Linguine)
• 1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
• 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
• 2 tablespoons extra virgin olive oil
• Parmesan cheese for garnish

Details

Servings 4
Adapted from myfridgefood.com

Preparation

Step 1

Directions

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 – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

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.

this was a delicious, healthy recipe! i did tweak it a little though. threw in some broccoli to the mix and instead of the olive oil, basil and parm, i added my home made basil pesto after the pasta was cooked and sprinkled with fresh chives.

i added shrimp for protein, used whole wheat pasta

added garlic powder, more kosher salt, and herb de provence. used jar of spaghetti sauce instead of diced tomatoes. taste popped when fresh parmesan was grated on each serving.

i had to add about a teaspoon or more of salt! without salt there is no taste

if you spray the pot, above the water line, with pam, it will never boil over.

Can you use whole wheat pasta?

The best person to ask about the reason for the low sodium broth would be the blogger who owns the copyright on the photo and the recipe directions posted here. The original copyrighted post can be found here: