Amazing Tomato Basil Pasta

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Photo by: Donna -


This will change the way you cook!


Cooking Time: 15 Minutes
Recipes Makes: 4 Servings
Calories: 371
Carbs: 53 Grams
Fat: 11 Grams
Protein: 16 Grams


12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
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)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish


Place pasta, tomatoes, onion, garlic, basil, 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 , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.



pasta water needs to be well seasoned with salt or your pasta will taste flat. your pasta water should be as salty as sea water. low sodium broth would leave your pasta tasting flat.


when i made it according to instructions, everything was overcooked. i'm going to these changes: — sauté the onion and garlic in the olive oil first. — reduce broth to 4 c. — add pasta after the pot is boiling. — add the basil during the last minute.


so good!! i tweaked it by the following: 16oz pasta, 6c broth, 8oz sliced mushrooms, sliced green olives along with all of the other ingredients. i used a ton of garlic and basil

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