Ingredients
16 ounces pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, chopped
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (less)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
6 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
16 ounces pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, chopped
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (less)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
6 cups vegetable broth
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. Try sautéing onions in oil first.
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. Try sautéing onions in oil first.
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.
No comments:
Post a Comment