I normally don’t post two recipes in a row but I served my Zucchini Parmesan Crisps with my One Pot Wonderful Tomato Basil Pasta and it was a great combo. If you want an easy, healthy, vegetarian and delicious meal, this is it.
I’ve been making this one pot pasta recipe for a few years now and it has definitely become one of our favorites. Not only is it easy to make but the flavor is divine and there’s only one pan to clean. It doesn’t get better than that. You can use gluten free pasta for this recipe also. It makes a lot, and reheats beautifully. I’ve also served this for guests and everyone has always loved it.
So lets get to it.
Ingredients: linguine pasta, diced tomatoes, sweet onion, garlic, red pepper flakes, dried oregano, vegetable broth, olive oil, basil and Parmesan cheese.
I use my 8 qt. All Clad stock pot to cook it in. It’s the perfect size.
Start putting all the ingredients in the pot.
Linguine (I like to break the linguine in half because I think it’s easier to eat but you don’t have to.
Then add the tomatoes…
the onions and garlic…
pour in vegetable stock and 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 (this is a key part to the recipe, if you stir it every 2 minutes, in 10 minutes you’ll have perfect pasta every time).
Cook until almost all liquid has evaporated, leaving about an inch of liquid on the bottom.
Doesn’t that look good!!!
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.
There is nothing better than fresh basil and I love the the bright color it adds.
I like to serve it with these garlic twists, which are in your grocers freezer section.
Beautiful color, perfectly cooked pasta and the taste, “Mama Mia” is it good!!!
Now sprinkle with a little Parmesan for good measure.
Have I made you hungry yet?!
One Pot Wonderful Tomato Basil Pasta
- 12 ounces linguine pasta
- 1 can (14.5 oz) diced tomatoes with liquid (I like fire roasted but if you want to add a little zing you can use the 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 cups (32 oz) vegetable broth (use regular broth, not low sodium)
- 2 tablespoons extra virgin olive oil
- 1 bunch (about 10 – 12 leaves) basil, diced or julienne
- 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. Cook for 10 minutes, stirring every 2 minutes or so (this is an important step, if you stir it every 2 minutes your pasta will come out perfect). Cook until almost all liquid has been evaporated ( I leave about an inch of liquid in the bottom of the pot).
- 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. Serve garnished with Parmesan cheese.
Don’t forget about the Zucchini Parmesan Crisps or serve with a nice side salad.