Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasoning

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasoning

Photo by Leeanne C.

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. Stafani suggests adding some fresh spinach - great idea!

  • Prep Time


  • Cook Time


  • Servings



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  • 12

    ounces pasta (I used Linguine)

  • 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

  • ½

    teaspoon red pepper flakes

  • 2

    teaspoons dried oregano leaves

  • 2

    large sprigs basil, chopped

  • cups vegetable broth (regular broth and NOT low sodium)

  • 2

    tablespoons extra virgin olive oil

  • Parmesan cheese for garnish


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.