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    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.


    More recipes by Leeanne C.