Tomato Basil Pasta

Carol Perricone


Found this on Facebook. Interesting, because you throw all ingredients into the pot. No straining, just stirring.

Everything cooks at the same time.
The starch from the pasta makes a rich, warm sauce for the noodles.

Cynthia A. Hobbs's photo

★★★★★ 2 votes
15 Min
10 Min
Stove Top


12 oz
pasta (pic shows linguine)
1 can(s)
(15 oz) diced tomatoes with liquid (zesty red pepper flavor works well)
1 large
sweet onion, cut into julienned strips
4 clove
garlic, thinly sliced
1/2 tsp
red pepper flakes
2 tsp
dried oregano
2 sprig(s)
basil, chopped
4 1/2 c
vegetable broth (regular broth, not low sodium)
2 Tbsp
olive oil, extra virgin
parmesan cheese, for garnish


1Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle red pepper flakes and oregano on top. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep pot covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.(Leave about 1 inch of liquid in the bottom of the pot).
2Season 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.


About Tomato Basil Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy