My Aunt Sarah came up with that title...she's so witty! :)
So, I wanted to share this little gem that is partially inspired by Pinterest but put into action by an instagrammer I follow.
Have you all seen the "One Pot Pasta" recipe floating around on Pinterest?
I have the awful habit of being an I'm-gonna-pin-it-but-I'll-never-try-it kind of gal.
However, when I saw that my Instagram friend had tried it and given instructions I was a woman on a mission.
Magic in a pot.
Magic in a pot.
I tried it for the first time last week to figure it out and see if I needed to change anything.
And it's a good thing I did!
The little tweaks I made to the recipe made it sooooo much better.
Here's what you need:
12 oz. of linguine (one normal-sized box)
4 cups of chicken broth (I used a 32 oz. container)
2 14.5 oz. cans of diced tomatoes with the juice
2 TBSP olive oil
garlic to taste (which means I used 4 heaping spoonfuls)
4 sprigs of basil leaves chopped or torn
2 TBSP red pepper flakes
1 TPSP oregano
1 medium onion sliced thinly
I put all the dry stuff in first.
The first time I made this I put the items in as I came to them...bad choice.
The noodles sat in the liquid as I was chopping the onion and such and became a gooey, sticky mess.
They were clumped together in the most unattractive manner.
I added the wet stuff right before turning the burner on.
Bring it to a boil uncovered.
Once boiling, cover and lower to a simmer.
Simmer for 15 - 20 minutes stirring occasionally.
I cooked it for 15 this time because I wanted the noodles more al dente than the last time.
I baked some chicken while I was cooking the pasta to round out the meal.
I put sea salt and pepper on it before cooking.
Doesn't that look good???!!!
The broth, tomato juice and olive oil create a light, yummy sauce.
Garnish with parmesan cheese if you so choose.
It was pretty awesome to hear Handsome Husband mumbling, "So good!!" while he was eating.
Let me know if you try it!