Who’s says real food can’t be fast?
I saw this recipe on someone’s page on Facebook, and I can’t remember who. I copied it and emailed it to myself and I tried it tonight. It was very good and super fast and easy. If you have a family to feed in a hurry some evening, this recipe is for you. Please note that all ingredients are “real food.”
Also, just think of the variations that you could try — mushrooms, other canned vegetables, olives, canned artichokes, I could go on and on! I substituted dried basil for the fresh and I topped mine with grated peppercorn cheese.
Here’s the base recipe. My apologies to whoever invented it; I don’t know the source.
Tomato Basil Pasta
12 ounces pasta (I used whole wheat spaghetti))
1 can (15 ounces) diced tomatoes with liquid
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 (I used chicken broth)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place uncooked 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 .
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.
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