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One Pot Wonder Tomato Basil Pasta
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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