This is a no-brainer pasta dish that takes zero talent and hardly any time to make. However, that’s not to say it isn’t delicious! While I do enjoy complex recipes that have multiple steps with a chance to hone a difficult culinary skill…sometimes the simplest things are the best! I have fun with this dish because it provides that opportunity to “stage” your food…make it look as irresistibly scrumptious as possible. I am sure I spent more time assembling the pot of goodies to take a beautiful picture than actually cooking the dish. I have dreamt of this pasta before…it literally beckoned me in my sleep. I know you will love it too, so turn your brain off and give it a try!
12 ounces whole wheat spaghetti
1 15 oz can diced tomatoes with liquid
1 medium sweet onion, cut in half-moon slices
4 thinly sliced garlic cloves
Hefty pinch of red pepper flakes or Shake (recipe here)
Hefty pinch of dried oregano
4 ½ cups chicken broth (I use homemade, you can use whatever you like, just NOT low sodium)
1 Tablespoon of extra virgin olive oil
1 bunch of roughly chopped basil
- Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in the chicken broth. Sprinkle on top the pepper flakes (or Shake) and oregano. Drizzle the top with olive oil.
- Cover pot and bring to a boil. Reduce to a low simmer and keep half covered and cook for about 10-15 minutes, stirring every once in a while. Cook until almost all liquid has evaporated. I like mine a little soupy so I leave some liquid in the bottom.
- Give it a taste and season with salt and pepper. Add basil leaves and stir everything together. Grate on some Parmesan cheese and….TIME TO EAT!