THROW IT ALL IN THE POT, INCLUDING THE UNCOOKED PASTA, AND COOK
Place pasta, tomatoes, onion, garlic, and basil IN A LARGE STOCK POT. POUR IN VEGETABLE BROTH. SPRINKLE ON TOP THE PEPPER FLAKES AND OREGANO. DRIZZLE TOP WITH OLIVE 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2189g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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