Wednesday, May 29, 2013

One Pot Tomato Basil Pasta


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

  • 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.

3 comments:

  1. I like that you are able to cook everything in one pot. My question is what is the consistency of the pasta? While I know whole wheat pasta takes longer to cook, this recipe still calls for more cooking time than normal, correct?

    ReplyDelete
  2. Yeah, it's really easy! Whole wheat definitely has a different taste and texture than pasta made with white flour, but we just prefer eating whole wheat when possible. But you can easily substitute regular spaghetti if you don't like whole wheat. You do cook this longer than you would normally when you're just cooking the pasta in water and draining it, but honestly I couldn't tell much difference in the consistency. If you find that your pasta is becoming too soft, just wait to add it until all the other ingredients have been reduced to a simmer.

    ReplyDelete
    Replies
    1. Thanks for the tip, and the recipe. It looks great!

      Delete

nRelate