| Servings | serves |
Ingredients
- 12 oz Pasta
- 1 can Tomatoes Diced keep the liquid
- 1 Spring Onions cut in julienne strips
- 4 cloves Garlic Cloves thinly sliced
- 1/2 teaspoon Chilli Flakes
- 2 teaspoons Oregano Leaves Dried
- 2 springs Basil chopped
- 4 1/2 cups Vegetable Stock
- 2 tablespoons Olive Oil
- Parmesan Cheese for garnish
Ingredients
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Instructions
- Place pasta, tomatoes, onion, garlic, basil in a large stock pot. Pour in vegetable broth. Sprinkle with 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. Best to leave an inch of liquid in the bottom of the pot.
- 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.
Recipe Notes
- 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.
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