a go-to pasta for any time of year that just so happens to be the easiest thing: it cooks the pasta and the sauce all in one pot (seriously!)
great as a weeknight meal because it’s so simple and feeds a crowd.
also featured in the pork roast recipe
try this pasta just once and i bet you’ll want to make it all the time. it sounds like it shouldn’t work- how can there possibly be enough liquid in the pot to cook the pasta?
but it does:
and it is drool-worthy scrumptiously good
announcement: this is my last recipe of 2015 and I’m taking a break (January 2016) from scheduled recipes.
Now, don’t all cry at once.
- I have a few journal posts I want to share at various times before February,
- I’ll still be on social media
- AND I have an awesome new approach to blogging that will start in February 2016.
I’ll share all the juicy details before then but for now, #getinthekitchen and we’ll chat again soon.
one year ago: crock pot pulled pork
- 12 oz dry linguine pasta (3/4 of a 16 oz bag)
- 1 can (15 oz) diced tomatoes with liquid
- 1 large sweet onion, julienned (thinly sliced)
- 4 garlic cloves, crushed
- ½ tsp red pepper flakes (optional)
- 2 large sprigs of basil, chopped
- 4½ C broth (32 oz carton + ½ C)
- 2 Tbl olive oil
- parmesan cheese for garnish
- in large heavy soup pot with lid, add pasta, onion, garlic and basil.
- pour in broth and drizzle with olive oil and red pepper flakes if using
- cover pot and bring to a boil, stirring the pasta under the liquid level
- reduce to a simmer and keep covered and cook for about 10 minutes, stirring about every 2 minutes
- cook until pasta is as desired and liquid is about an inch left.
- serve garnished with parmesan cheese and more basil