Tomato Basil Pasta
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (Chicken optional). 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 the sauce for the noodles. The other ingredients cook right along with the pasta.
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (Chicken optional). 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 the sauce for the noodles. The other ingredients cook right along with the pasta.
- salt to taste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dried oregano
- black pepper to taste
- 1/2 teaspoon red pepper flakes
- 4 cups vegetable broth
- 12 ounces pasta i used pasta with vegetables added (wink)
- 1 can diced tomatoes with juice
- 1 large onion julienne strips
- 6 cloves garlic thinly sliced
- 2 extra large basil sprigs chopped
- parmesan cheese for garnish
- 2 boneless chicken breasts optional
- Carbohydrate 30.7152740355623 g
- Cholesterol 67.4627277945 mg
- Fat 4.381595343784 g
- Fiber 1.5513250334637 g
- Protein 21.192784796996 g
- Saturated Fat 1.03291637239136 g
- Serving Size 1 1 Serving (324g)
- Sodium 998.70767338394 mg
- Sugar 29.1639490020986 g
- Trans Fat 0.683516023611739 g
- Calories 248 calories
Step-by-step
- Place pasta and vegetable broth in a large stock pot. Cover pot and bring to a boil. Add tomatoes, onion, garlic, basil. Sprinkle the pepper flakes and oregano on top. Drizzle top with more olive oil to taste.
- 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 .
- In a separate pan, sear chicken breasts. (I seasoned them with salt, pepper and granulated garlic). Cover and cook through. When cooked, slice chicken into thin slices and add to pasta mixture.
- Season to taste with salt and pepper, stirring pasta several times to distribute the chicken and the liquid left in the bottom of the pot. Serve garnished with Parmesan cheese.
Managing Volume in Limited Kitchen Space
Controlling liquid absorption depends heavily on the diameter of your cooking vessel. A wide stockpot accelerates evaporation, while a narrow pot retains moisture and leaves the noodles overly soft before the broth reduces. When scaling this dish down for smaller households, reduce the vegetable broth by half for every 6 ounces of pasta, but keep the surface area of your pan wide enough to allow steady steam release. Thinly slicing the garlic cloves rather than mincing them prevents scorching against the hot bottom of the pot during the initial boil. Stir the mixture every two minutes to prevent the starches from forming a solid layer on the metal surface. Keep a kettle of hot water nearby; if the liquid evaporates completely before the pasta reaches an al dente bite, add two tablespoons of boiling water at a time until the texture yields.
Adapting Tradition for Modern Cookware
One-pot pasta methods merge modern convenience with traditional Italian campari-style stovetop braising techniques, where starches release directly into the sauce to create a glossy emulsion without added thickeners. Heavy-bottomed stainless steel pots conduct heat more evenly than thin aluminum pans, preventing hot spots that burn the onions. If adding the optional chicken breasts, sear them in a separate cast-iron skillet at medium-high heat for four minutes per side before slicing. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though the pasta will continue to absorb residual moisture as it chills.
