Linguine with Basil Tomato

This is another of those wonderful One-Pot Wonders. I love them, if for no other reason than because everything cooks up in a single pot. (Making this equally popular with my KP crew – Hubby and Kiddo). Always one to give credit where credit is due, we can thank Donna at Apron Strings for this beautiful one-pot creation. Don’t you simply adore any meal that can be cooked up in just one pot?  The use of zesty diced tomatoes and red pepper flakes gives this otherwise tame dish a little added zip. Linguine had got to be one of my favorite “flat” pastas. It’s perfect for twirling on the end of a fork, picking up all those wonderful flavors. The zest of the tomato, the sweet Julienne strips of onion, fresh garlic – my mouth is watering just thinking about it.

Not only is this dish perfect for Lenten Fridays, it would look beautiful on the table during the Holidays as well. Just add a few torn fresh basil leaves at the end to brighten the pot, bringing in a little “Red and Green” together.

It’s also a great meal to serve on a Friday in the middle of summer. Satisfying, delightful and it doesn’t heat up the entire house!

Warm garlic bread and a nice wine is all that is needed to have a dish fit for casual entertaining or a romantic dinner for two (with plenty of left-overs for later in the week).

Linguine with Basil Tomato
12 ounces linguine pasta
1 can (15 ounces) zesty diced tomatoes with liquid
1 large sweet onion, cut in Julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups chicken broth
2 tablespoons extra virgin olive oil
Parmesan Cheese for garnish
Additional Fresh Basil, if desired

Break pasta in half to lay in the center of your widest stock pot. Surround pasta with tomatoes, onion, garlic and basil.Place pasta, tomatoes, onion, garlic, and basil. Pour broth into the pot, then sprinkle the top with pepper flakes and oregano. To keep the pasta from sticking, drizzle with olive oil.

Cover stock pot with a tight-fitting lid and bring to a boil.

Reduce to a low simmer, keep covered except when stirring every 2-3 minutes and cook for about 10 minutes or until almost all liquid has evaporated.

Season to taste with salt and pepper. Give pasta a few more gentle stirs to distribute any remaining liquid at the bottom of the pot. Garnish as desired with Parmesan cheese and/or basil and serve straight from the pot..

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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