Tuesday, June 25, 2013

Something Different...

I have been told that I am a worrier.  I can't deny it because it's true. I  probably worried as a baby. People are told to do things that they are good at... So does that mean I could earn a living worrying? You all could just pay me to worry for you.  How's that?

I don't know about you but I do like change... and that could include NOT talking about the weather about which we can't do a darn thing even though I will be worrying about it.

Meanwhile how about I just change the subject. Last week I decided to 'change' our usual pasta dishes.
Although we here in the End of the Rainbow Valley tend to 'can' one really good spaghetti sauce every year (It never does taste the same year to year) , change is still refreshing so why not try different 'tomato' based recipes ...

This recipe on Face Book called Tomato Basil Pasta appeared.  I had all the necessary ingredients and it was all made in one pot. Hence it has been officially renamed One Pot Pasta. I made it for our Friday night dinner and liked it so I thought I'd share.

I was super worried ( see there's that worrying again) it would be mush throwing everything together in the pot with uncooked pasta... but the starch leached out making a really nice sauce.  Who knew?

I loved only having one pot to wash. What's not to like? ENJOY.

Here are the ingredients:

12 oz pasta (I used Linguine)
1 can (15 oz) diced tomatoes with liquid
1 lg sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced ( I used chopped)
1/2 t red pepper flakes
2 t dried oregano leaves ( I zapped fresh in the microwave for 2 min)
2 lg sprigs basil, chopped ( I had frozen from last year's batch)
4 1/2 c vegetable broth (regular broth NOT low sodium)
2 T extra virgin olive oil


Parmesan cheese for garnish

Directions

-In large soup pot add uncooked pasta, tomatoes, onion, garlic, basil. 

-Add vegetable broth. 

-Sprinkle  pepper flakes and oregano on top.

-Drizzle with oil.

-Cover pot and bring to a boil.
- Reduce to low simmer and keep covered.

-Cook about 10 minutes, stirring every 2 minutes or so.

- Cook until almost all liquid has evaporated – leaving about an inch of liquid in bottom of pot       but you can reduce as desired .
-Season with salt and pepper , stir pasta several times to distribute  liquid in bottom of pot. 




Photo: Blow your MIND" Tomato Basil Pasta! - No Straining, just Stirring (Please click on pic then click SHARE so recipe saves to your timeline. You can refer back to it later!) Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) 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 Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish 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. 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 – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. Simply The Best You...Healthy and Happy
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