Tomato and Basil One Pot Pasta {Recipe}


Once in a while, a recipe comes along that changes your life!  This is one of them!  Last night I made this recipe with a youth group, and they were raving about it.  The best part is how amazingly simple it is.

Basically, you take all the ingredients throw them in a pot and boil until the pasta is firm.  The liquid naturally reduces, and the starch from the pasta naturally thickens it leaving an amazingly creamy sauce.  By cooking the pasta in the ingredients it also absorbs all of the flavor, which was magic to me!

If you’re looking for an easy go-to recipe on busy evenings, this is it!!  Enjoy!


Serves 4 to 6 as an entree

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.


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