One-Pot Pasta with Tomato-Basil Sauce
By lindaauman
Rate this recipe
5/5
(1 Votes)
Ingredients
- 12 ounces casarecce or fusilli pasta
- 1 (28-oz.) can diced tomatoes
- 2 cups chicken broth
- 1/2 medium-size yellow onion, sliced
- 4 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1/3 cup firmly packed fresh basil leaves
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 (6-oz.) package baby spinach
- Freshly grated Parmesan cheese
Details
Adapted from myrecipes.com
Preparation
Step 1
1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Note: We tested with Garofalo Casarecce pasta.
Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step 2.
You'll also love
- Peached Whale 5/5 (1 Votes)
- Amma's Cauliflower soup 5/5 (1 Votes)
- Rigatoni All Amatriciana Margarita 5/5 (1 Votes)
- Pumpkin Bread 5/5 (1 Votes)
- Tomato Bisque 5/5 (1 Votes)
- Broccoli Noodle Cheese Soup 5/5 (1 Votes)
Review this recipe