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

By á-7380

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

Ingredients

• 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
• 1/4 tteaspoon 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
• Parmesan cheese for garnish

Details

Adapted from keyingredient.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.