TOMATO BASIL PASTA
12 oz. pasta
1 can (15 oz.) diced tomatoes with liquid
1 lg. sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes
2 tsp. dried oregano leaves
2 lg. sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 Tbsp. extra virgin olive oil
Parmesan cheese for garnish
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. 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.
4 cloves garlic, thinly sliced
1/2 tsp. red pepper flakes
2 tsp. dried oregano leaves
2 lg. sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 Tbsp. extra virgin olive oil
Parmesan cheese for garnish
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. 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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