Photo by: Donna - ApronStringsBlog.com
This will change the way you cook!
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 strips4 cloves garlic, thinly sliced1/2 teaspoon red pepper flakes2 teaspoons dried oregano leaves2 large sprigs basil, chopped4 1/2 cups vegetable broth (regular broth and NOT low sodium)2 tablespoons extra virgin olive oilParmesan 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.
Can you use whole wheat pasta?
The best person to ask about the reason for the low sodium broth would be the blogger who owns the copyright on the photo and the recipe directions posted here. The original copyrighted post can be found here:
Is there a reason not to use low sodium beef broth? I am watching my salt intake always use low sodium broths. Thanks!