Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring

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12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
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

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Aug 9, 2015 - Janet Ragusa shared a photo of this recipe. View photo
Terri Kent Tkent57
Sep 25, 2014
Linda Myers, the only reason I can think for not using low or no-sodium broth, is that it would be bland to those who are used to eating a higher amount of salt in their diet. I have reduced salt in my diet a great deal and I have noticed foods are plenty flavorful without extra sodium. I suggest you give low or no sodium a try; maybe include a little extra red pepper for a kick of flavor. If all else fails, you can add a tiny bit of salt to the dish to your preference. Please let me know how it turns out!
Terri Kent Tkent57
Sep 25, 2014
My brother made this for us and it is a keeper! We didn't have fresh basil, but the dried worked very well. The crushed red peppers added a perfect amount of zing to the dish, and of course, you may adjust the amount to your heat preference. He also used chicken broth instead of vegetable and it also added tons of flavor!
Linda Myers Mycou
Mar 18, 2014
I would love to try this, but my husband is on a strict low sodium diet. What is the reason for not being able to use low sodium/no sodium broth?
Freda Chadwick FredaCh
Oct 27, 2013
My husband and I love this! Easy to make after long day of work. Plenty of leftovers for the two of us to have again as brown bag lunches the next day! Double-win!