Anti Inflammatory One-Pot Pasta
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes, with juices
- 3 ½ cups low-sodium chicken broth
- 12 oz spaghetti, broken in half if needed to fit the pan
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 2 oz parmesan cheese, finely grated (about ½ cup), plus more for serving
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) straight-sided skillet or wide pot over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
- 2
Add the diced tomatoes with their juices, chicken broth, salt, and black pepper. Stir to combine and bring to a boil over medium-high heat.
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