12 ounces linguine
2 cans diced tomatoes with Italian seasonings with liquid
1/2 large sweet onion, cut in Julianne strips
4 cloves garlic
1/4 tsp red pepper flakes
2 tsp oregano
Lots of fresh basil, chopped
4 1/2 cups vegetable broth, not low sodium
2 tbsp extra virgin olive oil
Parmesan cheese for garnish
Directions:
Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in vegetable broth, sprinkle pepper flakes and oregano on top. Drizzle 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 two minutes or so. Cook until the desired amount of liquid is left. I left a good amount of liquid in mine
Season to taste with salt and pepper and serve with parmesan cheese. Delicious!
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