One Pot Pasta

By lindaauman

Ingredients

• 12 oz. linguini (I used whole grain Ronzoni)
• 12 oz. cherry tomatoes, quartered
• 1 medium yellow or white onion, peeled, quartered and sliced thin
• 6 large garlic cloves, peeled and sliced thin
• 1 teaspoon red pepper flakes
• a handful of fresh basil, stems removed
• 3 Tablespoons extra virgin olive oil
• 4 and 1/2 cups low sodium chicken broth

Details

Adapted from chindeep.com

Preparation

Step 1

In a large, stainless steel Dutch oven or stock pot combine:

12 oz. linguini (I used whole grain Ronzoni)

12 oz. cherry tomatoes, quartered

1 medium yellow or white onion, peeled, quartered and sliced thin

6 large garlic cloves, peeled and sliced thin

1 teaspoon red pepper flakes

a handful of fresh basil, stems removed

3 Tablespoons extra virgin olive oil

4 and 1/2 cups low sodium chicken broth OR water

Bring to boil over high heat. Stir frequently, using a wooden spoon or metal spatula as the pasta cooks. Cook approximately 9 minutes, or just until pasta is al dente and liquid has almost completely evaporated.

Season with freshly ground pepper, coarse sea salt, a little more chopped basil, shredded Mozzarella and Parmesan cheeses. Drizzle with a bit more olive oil and serve.