Rye Free One-Pot Pasta

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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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