I’m not Italian but I must admit – I PUT MY FOOT up in this dish. This is an excellent side dish to any Italian meal such as chicken parmesan for example. I found this on Facebook in Simply The Best You private group and then shared it. It appears it was originally from the website Apron Strings. I decided to try it for myself and let me say the photo does not do it justice! Even my picky eaters gave it a thumbs UP!
- 12 ounces pasta (I used Linguine) – I used thick spaghetti.
- 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
- 1 large sweet onion, cut in julienne strips
- 4 cloves garlic, thinly sliced (I crushed mine)
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 large sprigs basil, chopped (I used 2 dried bay leaves)
- 4 1/2 cups vegetable broth (regular broth and NOT low sodium)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for garnish (I skipped this)
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.