Rice Free One-Pot Tomato Basil Pasta
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Learn more →Ingredients
4 servings
- 12 oz spaghetti
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Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
Skinner Spaghetti, Bronze Cut 12 oz
BIONATURE SOURDOUGH SPAGHETTI 12oz - 1 pint (10–12 oz) cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 cups low-sodium chicken broth
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 oz parmesan cheese, finely grated (about ⅓ cup), plus more for serving
- 1 cup fresh basil leaves, loosely packed, torn
- 1–2 tbsp fresh lemon juice
Instructions
- 1
Combine the spaghetti, cherry tomatoes, diced tomatoes with their juices, garlic, onion, chicken broth, olive oil, red pepper flakes, salt, and black pepper in a large 12-inch straight-sided skillet or wide pot. The pasta will not be fully submerged — that is expected.
- 2
Bring the liquid to a boil over high heat, then reduce to a vigorous simmer. Cook, using tongs to toss and turn the pasta every 1–2 minutes, until the pasta is al dente — tender with a slight resistance at the center — and the liquid has reduced to a light, glossy sauce that clings to the strands, about 9–11 minutes. If the pan looks dry before the pasta is done, add water 1/4 cup at a time.
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