Several of my friends shared this recipe on Facebook a little while back so I saved it to my wish list. I’m glad that I did because it turned out to be the perfect entrée the other night with our new vegetarian friend. Not to mention it was truly simple to prepare, exactly as the title describes.
Before enjoying the pasta, we had an appetizer of Turkish Red Lentil Soup to entice our palates.
For the main course, I tweaked the ingredients slightly by using Ronzoni’s Roasted Garlic Fettuccine and Hunt’s Fire Roasted Diced Tomatoes. Chopping the basil was seamless as I just threw it in a glass and used my kitchen shears to cut it up.
I cooked everything in the pot until almost all of the liquid was reduced. This made for an extremely flavor-infused, rich and creamy pasta dinner!
Here is the original recipe: http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid (I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish
Place pasta, tomatoes, onion, and garlic 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. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.