One Pot Pasta Dinner WinnerTom Levin
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There’s a certain magic to spaghetti. It may be the fun of eating it, the ritual – stringing it on a fork, soaking it with sauce and gracefully stuffing it in your mouth. A string or two is bound to escape and so you slurp it back in like a worm. You certainly remember eating spaghetti as a kid, or at least you imagine you did.
I don’t need to tell you that it’s all in the sauce. The fresher the ingredients, the better the sauce. If you have an herb garden with home-grown basil, you will win the hearts of your guests with this meal.
Without further ado, here’s how to make a mind blowing pasta dinner in a cinch.
Serves 4-6 people
- 12 ounces linguine pasta
- 1 can (15 ounces) cherry tomatoes with liquid
- 1 medium red onion, cut in ¼ inch julienne strips
- 4 cloves garlic, very thinly sliced
- ¼ teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- A handful of fresh basil leaves, washed and separated
- 1 box of mushrooms (I use champignon or portobello)
- 4½ cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Parsley for garnish
- Place pasta, tomatoes, onion, and garlic in a large stock pot.
- Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano.
- 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. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished parsley.