You haven’t been able to log into Pinterest without seeing this recipe or a variation of it. I knew I wanted to give it a try since it sounded tasty and I don’t clean (making one pot ideal). I changed it up a bit by using some homemade beef broth and adding in some spinach (hey it was on sale). Overall mine had more liquid than expected when the noodles were done so I had to cook it down but it was tasty.
- 12 ounces linguine pasta
- 1 can (15 ounces) diced tomatoes with liquid
- 1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
- 4 cloves garlic, very thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 4 1/2 cups vegetable broth and beef broth mix
- 2 tablespoons extra virgin olive oil
- 1 bunch (about 10 to 12 leaves) basil, diced
- Parmesan cheese for garnish
- 1 bag spinach
Place pasta, tomatoes, onion, and garlic 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.
Season to taste with salt and pepper. Add basil leaves and spinach 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 with Parmesan cheese.