One-Pot Tomato Basil Pasta * (Not IC Safe)


This is one of those recipes you see floating around Facebook.  The great thing about this recipe is it wasn’t a failure like my zucchini cheesy log recipe I saw on Facebook.  This recipe is truly made in one pot!  The aroma was very nice.  I used my Dutch oven to cook it in, someday I’ll post a photo of the pretty lid.  I used linguine like the recipe stated, I used normal diced tomatoes, no onion (used powder).  I used only 1 garlic clove and reduced the red pepper flakes, otherwise my son would not want to try it.  Fresh basil really helps here!  This would be great with chunks of aged Parmesan cheese on top.  I will definitely make this one again!  


Serves 4 to 6 as an entree


12 ounces linguine pasta
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
1/2 teaspoon red pepper flakes*
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

*Known IC irritants!


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.

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