Throw it all in the pot, INCLUDING the uncooked Pasta, and
cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of
the pasta and makes a rich, warm sauce for the noodles. The other ingredients
cook right along with the pasta!!!! (Yes, that's right...no
straining, just stirring)
Ingredients
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
Directions
Place 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 – I left about an inch of liquid in
the bottom of the pot – but you can reduce as desired .
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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