The method for cooking this pasta will “blow your mind!”
While we were compiling the stories, recipes, and photos to go into our cookbook, my sisters, mother, aunt Patsy, and cousin Wendy would come over to my house on Saturdays and Sundays and we would spend hours going through photos and stories to match with the recipes.
The first two times we got together we thought we’d be finished in a few hours and those few hours turned into several hours. We’d start working and all of a sudden we would discover we were famished. I would go into the kitchen and rifle through the cupboards and freezer to find ingredients to rustle up a quick and easy meal that would need to feed the six of us working on the cookbook, and my kids, husband, and father–basically a quick meal for 10 people.
It is times like that and the times my kids bring home a group of hungry friends that I am always on the look out for quick and easy recipes that can feed several people. Last night I saw a recipe posted on Facebook that is just perfect for those times. It was posted on the Getting Healthy & Staying Healthy Facebook page and it was called the “Blow Your Mind Tomato Basil Pasta.” It is a pasta recipe that does not require you to boil and strain the pasta–you just dump the pasta and all of the other ingredients into a pot and cook it! I happened to have all of the ingredients on hand to make this recipe, so I made it for dinner. Only my husband and I were home to eat it and we both enjoyed it. And, I am sure we will enjoy the leftovers today as there are plenty!
All of the pasta ingredients in the pot
The cooked pasta
Below is my version of the recipe that will “blow your mind.”
The Tomato and Basil Pasta Recipe That Will Blow Your Mind!
Makes about 10 servings, when served with a salad
- 1 medium red onion, sliced into thin strips
- 4 cloves of garlic, finely chopped
- 2 tablespoons olive oil
- 1 17-oz. package of whole wheat spaghetti pasta
- 1 14.5-oz can Italian style stewed tomatoes
- 1/4 teaspoon red pepper flakes
- 2 teaspoons dried oregano leaves
- 1 handful of fresh basil leaves, finely chopped
- 3 14.5-oz cans low sodium vegetable broth
- Salt and pepper to taste
- Parmesan cheese for garnish
In a large stockpot heat the olive oil on medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for another minute or two. Remove from heat. Add the pasta (I broke the spaghetti in half to make stirring easier), stewed tomatoes, red pepper flakes, oregano, and basil. Pour the vegetable broth over the top and stir. Cover the pot and cook on high until the ingredients begin a rolling boil. Stir well and cover the pot. Reduce the cooking temperature to low and simmer for 10 minutes. Stir a few times while the pasta is simmering. The pasta should have an inch or two of liquid left for a nice sauce. If there is too much liquid, continue simmering with the cover off until the liquid is reduced. Season with salt and pepper and mix well. Garnish with Parmesan cheese when served.
I plan on adding more veggies the next time I make it.