I’m a fan of inexpensive, easy dishes that last all week. Truthfully I couldn’t even finish all of this pasta by myself and ended up having to toss some of it. It makes a lot of pasta and it takes so little time to prepare and cook. This was my first time throwing all pasta ingredients in at once so I was a little hesitant. I wasn’t sure what kind of sauce would result and if everything would cook correctly. The vegetable broth and seasoning yielded a delicious and unique sauce. Better yet, everything cooked exactly as needed. I will definitely be making this at least once a month as I can never get tired of pasta!
Ingredients:
- 12 ounces linguine pasta
- 1 can (15 ounces) diced tomatoes (preferably with no salt added)
- 1 medium-sized yellow onion, julienne chop
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 tsp red pepper flakes
- 2 tsps dried oregano leaves
- 2 Tbsps extra virgin olive oil
- 10 to 12 leaves basil, chiffonade chop
Directions:
1. Set uncooked linguine noodles, tomatoes, onion, and garlic in a large pot and cover with vegetable broth. Add red pepper flakes, oregano, and olive oil.
2. Cover pot and bring ingredients to a boil. Reduce to a simmer, stirring occasionally. Cook for roughly 10 minutes or until almost all broth has been absorbed. Remove pot from stove.
3. Season pasta with salt and pepper to taste and add basil leaves. Stir to distribute evenly.
Yield 6 servings
Source: Apron Strings
