This is a recipe I found online and it attracted me not only because it looked so tasty, but also because it’s all done in one pot. And part of me wanted to see if it really would come out as good as the picture I saw. While it didn’t look exactly the same, I was definitely not disappointed, and neither was the family.
So, let’s get cooking!
First slice the garlic, onions, and peppers. I have no idea why the peppers are not shown here. I guess they missed the memo about the photo shoot. You’ll just have to use your imagination with this one. ;)
Pull the leaves off of two sprigs of basil and chop it coarsely.
Now, break in half the pasta. I made it twice, using linguine first as the recipe suggested, and using fettuccini the second time. It definitely came out better using the fettuccini. So, after you break the pasta, place it in a pile in a large pot.
Add the sliced veggies and garlic, along with the basil and the can of diced tomatoes.
Pour in the chicken broth. I used 4 cups water and 5 chicken bullion cubes.
Add the olive oil and red pepper flakes.
You’re ready to go! Bring it to a boil and then reduce to a simmer. You’ll need to stir a few times during cooking. A thickened sauce will result from the starch in the pasta.
Here it is halfway through....
And here it is when it’s done. You can reduce the sauce more if you’d like, or discontinue cooking earlier for a more saucy dish. Serve it up with freshly grated parmesan cheese on the table and a nice sour dough boule. Enjoy! ~TMMF
“Blow Your Mind” Tomato Basil Pasta
16 oz linguini or fettuccini
1 15 oz can diced tomatoes
1 Vidalia onion
1 sweet pepper
5 cloves garlic
2 sprigs fresh basil
1 tsp red pepper flakes
4 c chicken broth (5 bullion)
2 Tbl olive oil