One Pot Tomato Basil Pasta

One Pot Pasta dishes have been around for awhile now and I’m a little late in trying it.  I wasn’t sure how it would turn out but I loved how simple it sounded.  The ingredients are things I usually have on hand.  We really enjoyed this pasta and it would go great with some grilled chicken or fish.

I’ve tried other One Pot Pasta dishes since I started making this one but none have come close to being as good as this one.  The original recipe used canned tomatoes.  I decided to use fresh tomatoes instead.  This dish is best when eaten immediately.  I found it does not re-heat well.

One Pot Tomato Basil Pasta
Adapted from Apron Strings

1 box spaghetti
1 onion, sliced
3 tomatoes, diced
6 cloves garlic, sliced
4 cups vegetable broth
2 tsp dried oregano
1/2 tsp red chilli flakes
1 tsp salt (or to taste)
2 tbsp extra-virgin olive oil
freshly ground black pepper
10-15 basil leaves
2 tbsp Parmesan cheese

Add the onion, tomatoes, garlic and spaghetti to a large pot.  Pour in the vegetable broth in the pot.  Sprinkle the oregano, red chilli flakes and salt on top.  Drizzle the olive oil on top.  Cover the pot and bring to a boil.  Reduce heat to simmer and cook with the pot partially covered, stirring occasionally, until most of the liquid has evaporated (about 10 minutes).   Add basil and freshly black pepper. Adjust salt accordingly.  Stir.  Add Parmesan cheese and serve immediately.