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

Throw it all in the pot, INCLUDING the uncooked pasta, and cook! The starch leaches out of the pasta and makes a rich, warm sauce for the noodles.

Photo by Leeanne C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces pasta (I used linguine)

  • 1

    (15 ounce) can diced tomatoes with liquid

  • 1

    large sweet onion, cut in julienne strips

  • 4

    cloves garlic, thinly sliced

  • 2

    large sprigs basil, chopped

  • 4 1/2

    cups vegetable broth (regular broth and NOT low sodium)

  • 1/2

    teaspoon red pepper flakes

  • 2

    teaspoons dried oregano leaves

  • 2

    tablespoons extra virgin olive oil

  • Salt and pepper to taste

  • Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic and 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.

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