Tomato Basil Pasta

★★★★★ 2 Reviews
coolbaker1 avatar
By Carol Perricone
from Massapequa Park, NY

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

serves 8
prep time 15 Min
cook time 10 Min
method Stove Top


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

How To Make

  • 1
    Place 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).
  • 2
    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. Enjoy!