I SAW THIS RECIPE POSTED ON FACEBOOK SEVERAL TIMES BUT NO ONE HAD EVER ACTUALLY TRIED IT. SO, I TRIED IT AND IT WORKED OUT REALLY WELL – IT WAS SO SIMPLE AND TOOK EXACTLY 20 MINUTES FROM START TO FINISH!
12 ounces pasta (I used 13.5 oz whole wheat rotini)
1 can (28 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips (I used a package of Birds Eye frozen Pepper and Onion Stir Fry)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
2 1/2 cups vegetable broth
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
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 (I did not use any), stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
QUICK AND EASY VEGETARIAN DISH!