I love finding new recipes to try on Pinterest. I came across this pasta recipe recently, but tried it for the first time tonight. I'm not sure when it happened, but somehow Wednesday has become pasta night in our house so I'm always looking for new recipes to try. This will definitely be a repeat in our house after trying it tonight! I can't wait to try it with fresh tomatoes once the Farmer's Market starts this summer.
To make this recipe Gluten Free, just substitute the whole wheat pasta for GF noodles and make sure your vegetable broth is GF. I love the Ancient Harvest GF spaghetti noodles!
For this recipe you'll need whole wheat spaghetti, basil, garlic, sweet red onion, diced tomatoes, oregano, vegetable broth & olive oil.
Peel 5 garlic cloves and cut into thin slices.
Cut 1 sweet red onion into julienne strips.
Chop 2 large sprigs of basil.
Add tomatoes, basil, onion, garlic and uncooked spaghetti to a large stock pot.
Add 4 cups of vegetable broth to the stock pot.
Add 2 tablespoons of olive oil.
Add 1 tablespoon of dried oregano.
Cover stock pot and bring to a boil.
After pasta comes to a boil, reduce to a low simmer and keep covered, stirring every 2 minutes. Cook 15 minutes or until almost all liquid has evaporated.
Season to taste with salt & pepper, top with parmesan cheese if desired and serve immediately. Do NOT drain the pasta.
One Pot Tomato Basil Pasta
Yield: 6 servings
Yield: 6 servings
- 12 ounces of whole wheat spaghetti (or GF noodles)
- 1 can (15 ounces) diced tomatoes with liquid (or 2 cups fresh tomatoes, diced)
- 2 sprigs of basil, chopped
- 1 sweet red onion, cut in julienne strips
- 5 cloves garlic, thinly sliced
- 1 T dried oregano
- 4 cups of vegetable broth (GF)
- 2 T olive oil
- Salt & Pepper to taste
Add diced tomatoes to a large stock pot. Prepare basil, red onion, and garlic & add to the stock pot. Add uncooked spaghetti to the stockpot and pour in vegetable broth. Add oregano and olive oil, then stir ingredients until submerged in broth.
Cover stock pot and bring to a boil. After pasta comes to a boil, reduce to a low simmer and keep covered, stirring every 2 minutes. Cook for 15 minutes or until almost all liquid has evaporated. Season to taste with salt & pepper, top with parmesan cheese if desired and serve immediately. Do NOT drain the pasta. Serve with your favorite side salad or vegetable of choice.
Recipe adapted from Apron Springs.