Summertime Spaghetti AKA “Blow your MIND” Tomato Basil Pasta

I am a recipe lover. I pin constantly. I can’t count how many delights I have liked on Facebook. I savor cookbooks from the library. I shamelessly take pictures of riveting recipes that catch my eye, when thumbing through magazines while in the grocery aisle.

How many do I actually execute? Quite a few actually. So when I came across this pasta delight on Facebook I knew it was a must try.

“Blow your MIND” Tomato Basil Pasta! (FB pic)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I used one box of spaghetti)
1 can (15 ounces) diced tomatoes with liquid ( I used stewed tomatoes)
1 large sweet onion, cut in julienne strips (I used a red onion)
4 cloves garlic, thinly sliced (I used 4 tbsp. of chopped garlic in water)
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped (I used some 1/2 chopped red lettuce)
2 tablespoons extra virgin olive oil (used 3 tbsp)

4 1/2 cups vegetable broth (I mixed t 4 cups of water with 3 tbsp. of the powdered vegetable broth we normally use to make homemade ramen)

Parmesan cheese for garnish. Salt & pepper to taste.

Directions

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.

(I just added each ingredient one at a time, then poured the broth in one corner)

Cover pot and bring to a boil. 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. Just make the pasta doesn’t stick.

Season to taste with salt and pepper (I added about 1/2 tsp of both salt and pepper with rest of ingredients before cooking), stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

This was so delicious! Not starchy at all, I think the stirring makes that possible. This recipe lends itself to additions such as the lettuce and green peppers I added. I was going to add some artichokes but said I would try it the next time out. Although my family tries to eat moderately, I would double the recipe for seconds, and to also have lunch leftovers. This would also taste excellent at room temperture.

My family renamed it “Summertime Spaghetti” as it is not heavy, but filling & flavorful at the same time.

A perfect summer evening meal.