Tomato Basil Pasta
By Aquafish
Ingredients
- 12 oz Linguine
- Diced Tomatoes
- Sweet Onion
- 4 Cloves Garlic, Thinly Sliced
- ½ tsp Red Pepper Flakes
- 2 tsp Dried Oregano Leaves
- 2 Large Spring Basil Chopped
- 4 ½ Cups Veggie Broth
- 2 Tbsp Extra Virgin Olive Oil
- Parmesan Cheese
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Place pasta, tomatoes, onion, garlic, basil in a large pot. Pour in veggie broth sprinkle on top the pepper flakes and oregano drizzle top with oil.
Step 2
Cover pot and bring to 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
Step 3
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.
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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