What’s for Dinner: One Pot Wonder Tomato Basil Pasta - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: One Pot Wonder Tomato Basil Pasta

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One Pot Wonder Tomato Basil Pasta

Apron Strings

4-6 servings

Here’s a perfect recipe for the busy, trying-to-adjust-to-new-routines parent. I have to admit I was skeptical about how this would turn out, and was very pleasantly surprised that it worked! You literally throw all the ingredients into the pot, including uncooked pasta, and the starch from the pasta creates the sauce! You don’t drain it. It’s like magic. The original recipe came from Martha Stewart, but I used this version which has been slightly tweaked. Feel free to experiment with your own additions, or leave out the red pepper flakes if your kids don’t like the heat. I added my own comments below in italics.

Ingredients

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon 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 – I used chicken broth, since I wasn't looking for a strictly vegetarian meal)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. (I saved the fresh basil and added it at the end instead.) 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. (I removed the lid at this point.) 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.

(Add fresh basil, if you saved it.) 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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