While our goal with this blog is to share recipes we've developed or embellished ourselves, this particular recipe has been shared all over Facebook as a one-pot meal. So, I'm not taking any credit here except to pass along the directions for an easy, tasty week-night dish.
12 ounces pasta
1 can (15 ounces) diced tomatoes with liquid (try a variety with spicy peppers or other seasonings for added zip)
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)
7 sliced mushrooms
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Instructions
Ingredients
1 can (15 ounces) diced tomatoes with liquid (try a variety with spicy peppers or other seasonings for added zip)
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)
7 sliced mushrooms
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Instructions
- 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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