MyFridgeFood

Amazing Tomato Basil Pasta

Print Friendly Version Log in to bookmark!

Photo by: Donna - ApronStringsBlog.com

Description

This will change the way you cook!

Details

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

Ingredients

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

Directions

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.

Comments

6/10/2013

Can you use whole wheat pasta?

6/10/2013

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:

6/10/2013

Is there a reason not to use low sodium beef broth? I am watching my salt intake always use low sodium broths. Thanks!