I’ve taken to not looking at Pinterest very often. I’ve noticed that it can take a few days, sometimes a week or so, for “pin trends” to run their course and new content to post.
That’s not to say that I’m not interested in any of the trending pins – I repin those that look interesting and eventually get around to testing them for myself. And that’s the case with this recipe.
Supposedly you can cook a complete, tasty pasta dish in one pot at one time. So I gave it a try last week when I was in a hurry to prepare a healthy dinner.
All in all, we liked it. I’ve noted some items at the end that I might do differently next time.
- 12 oz long pasta (I used linguine)
- 1 15 oz can diced zesty red pepper tomatoes, undrained
- 1 medium onion, julienned
- 3 t crushed garlic
- 1/4 t red pepper flakes
- 4 1/2 c vegetable broth
- 2 T extra virgin olive oil
- 2 T basil (or you can use fresh basil)
- Parmesan cheese
Put pasta, tomatoes, onion and garlic in a large stock pot. Add vegetable broth. Top with pepper flakes, then drizzle with oil. Cover pot and bring to a full rolling boil. Reduce heat to low simmer and cook, covered, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – approximately 10 minutes. Season to taste with salt and pepper. Add basil and stir pasta several times to distribute the liquid. Top with Parmesan cheese before serving.
Things I would consider adding – mini mozzarella balls, mini precooked meatballs