There are so many posts floating around on Pinterest for this recipe. I tried the most popular one. I switched a few things up, such as using whole wheat pasta instead of white, minced garlic instead of whole and added about 20 minutes onto the cook time. I liked this because it was quick, easy, budget friendly and vegan. My husband and I added grated parmesan cheese but my 2 year old doesn’t do dairy and this was perfect! I loved it. Brody loved it. Erik thought it was just mehhhh. But who cares what he says, right?! 😉
As you can see, you need just a few ingredients. The recipe I followed didn’t call for balsamic vinegar but I added it at the end. Balsamic pretty much makes anything amazing. I also bought a loaf of french bread and baked that with some olive oil and seasonings. It was really a delicious dinner and took about 30-35 minutes from start to finish.
- 1 Box (12 ounces) whole wheat linguine pasta
- 1 can (15 ounces) diced tomatoes with liquid (I like petite cut)
- 1 large onion, cut in julienne strips
- 1 tbs minced garlic
- 1/2 tsp red pepper flakes
- 2 tsps dried oregano leaves or italian seasoning
- 4 basil leaves, chopped
- 1 box vegetable broth (4 cups)
- 2 tablespoons extra virgin olive oil
- Parmesan cheese and balsamic vinegar for garnish
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 20+ minutes, stirring every 2 minutes or so. Cook until almost all liquid has reduced.
Serve garnished with parmesan cheese and balsamic vinegar.
*** While the pasta was cooking I sliced up a loaf of french bread, spread olive oil and seasonings and baked at 350 degrees in the oven until golden brown.***