Throw that beautiful Summer bounty from your garden into an easy One Pot Garden Tomato and Basil Pasta!
When trying to figure out what to do with the produce from my garden, this recipe came across on one of my social media feeds and it was just the thing! While it had a great base of canned ingredients, I freshened it up a little bit with tomatoes from my garden.
It was easy to work with the original recipe because it was already vegetarian, and it’s going to be super simple to make vegan.
Enough chatting! This easy recipe doesn’t need a lot of prelude, so let’s get to it:
- 1 12 oz package spaghetti
- 1 large julienne yellow onion
- 15 ounces diced tomatoes
- 2 tsp chopped garlic
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 2 springs fresh basil, chopped
- 4 1/2 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Parmesan cheese for a grated garnish
Let’s Get Cooking:
- Combine the spaghetti, onion, tomatoes, garlic, red pepper flakes, oregano, and basil in a large pot and cover with vegetable broth and olive oil.
- Bring the pot to a boil and then reduce to simmer for about 10 minutes or until nearly all the liquid is absorbed, leaving about an inch of cooking liquid at the bottom. You can allow it to evaporate a little more if you like.
- Stir the pasta, distributing the reduced cooking liquid through the noodles. If you wanted to add the parmesan cheese, add it here. You can either leave it as a garnish or stir it into the cooking liquid to create a very basic sauce that adds a touch more of saltiness and extra depth of flavor. But honestly, it’s fantastic without the cheese!
This dish is so simple, so easy, and so vegetarian, it’s a sin to not have this recipe up your sleeve! Definitely a winner in our feel good meals.