This is a pretty cool way to cook pasta without having to wait for the water to boil. A lot of time it's hard to find a spaghetti sauce that is so great that you love every drop when eating it. This recipe makes your noodles so flavorful and you can really make any combo of ingredients to throw in the pot.
Recipe from Apron Strings. Serves 4 to 6 as an entree
1 box 12-13 ounces linguine pasta (I used whole wheat)
1 can (15 ounces) diced tomatoes with liquid (she recommended zesty red pepper flavor, I used plain)
1 large sweet onion, cut in julienne strips (we left it out and it was still tasty, but I'd add it if you like onions)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped (I used dried basil, but if you have fresh, use it)
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
1 box 12-13 ounces linguine pasta (I used whole wheat)
1 can (15 ounces) diced tomatoes with liquid (she recommended zesty red pepper flavor, I used plain)
1 large sweet onion, cut in julienne strips (we left it out and it was still tasty, but I'd add it if you like onions)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped (I used dried basil, but if you have fresh, use it)
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
Handful of Kale
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. This was before I squished it all down so the liquid was covering the noodles. I also broke the noodles in half so they would fit better.
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Cover pot and bring to a boil. This is when I added in the kale, I didn't want to add it too soon, but it tasted great in there. 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 . Mine took about 20 minutes for the liquid to evaporate instead of the 10 she says so keep an eye on it. I also turned the heat off and let it soak up more at the end.
2 comments:
I am so hungry right now and this looks yummy!
This is so funny, I made this on Monday and was planning to post it on my blog next week! How did you like it? Mine turned out sooo delicious, but I added a ton of red pepper flakes so it was spicy...but we loved it! I am definitely adding it into the rotation! Thanks for sharing this in my link party today!! Allyson@Domestic Superhero
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