Our pasta pot was passed down to us from Mark’s parents when we moved into our first apartment. It works – so we’ve yet to replace it – but, my goodness, does that pot take a lot time to come to a boil. And I sometimes avoid making pasta because I don’t want to deal with it. Sad, but true.

It’s one of the reasons I was so drawn to this recipe – one pot pasta that doesn’t need to be made in the pasta pot! This was as easy as it gets: dump, stir, cook – done. Simple, but delicious.

One Pot Tomato Basil Pasta
(from Apron Strings)
Serves 4-5

12 oz. linguine pasta
1 (15 oz.) can diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, crushed
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
4 1/2 c. vegetable broth
2 T. extra virgin olive oil Parmesan cheese for garnish

Add pasta, tomatoes, onion, garlic and basil to a large stock pot. Add in vegetable broth and sprinkle the pepper flakes and oregano over the top. Drizzle with oil.

Cover the pot and bring to a boil. Reduce heat to low, keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until the desired amount of liquid has evaporated .

Season to taste with salt and pepper, stirring the pot several times to distribute the liquid in the bottom. Serve garnished with parmesan cheese.