Amazing Tomato Basil Pasta

By andreajayros

Ingredients

• 12 ounces pasta (I used 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 (regular broth and NOT low sodium)
• 2 tablespoons extra virgin olive oil
• Vegan Parmesan cheese for garnish

Details

Servings 1
Adapted from myfridgefood.com

Preparation

Step 1

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.

when i made it according to instructions, everything was overcooked. i'm going to these changes:
— sauté the onion and garlic in the olive oil first.
— reduce broth to 4 c.
— add pasta after the pot is boiling.
— add the basil during the last minute.

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.